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Havarti Avocado Sandwich with Spicy Mayo Recipe

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4.4 from 6 reviews

This Havarti Avocado Sandwich with Spicy Mayo is a vibrant and flavorful open-faced sandwich featuring melting Havarti cheese, fresh avocado slices, tangy pickles, sun-dried tomatoes, and a smoky, spicy mayo. Broiled to bubbly perfection with charred tomatoes on toasted rye or sourdough bread, this sandwich combines creamy, spicy, and fresh elements for a quick, satisfying lunch or light dinner.

Ingredients

Spicy Mayo

  • 1/2 cup avocado oil mayo
  • 1-2 tablespoons pickled or pepperoncini juice
  • 1 teaspoon hot sauce
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon cayenne pepper or to taste
  • Kosher salt, to taste

Sandwich

  • 4 slices rye or sourdough bread, toasted
  • 1 tablespoon salted butter, at room temperature
  • 2-4 slices Havarti cheese
  • 1/2 cup cherry tomatoes, sliced
  • 1/3 cup sun-dried tomatoes, sliced
  • 1/3 cup sliced dill pickles and/or pepperoncini (both preferred)
  • 1 cup fresh sprouts or microgreens
  • 1 avocado, sliced
  • Pickled red onion and/or jalapeños (both preferred)

Instructions

  1. Prepare the spicy mayo: In a bowl, thoroughly mix the avocado oil mayo, pickled or pepperoncini juice, hot sauce, smoked paprika, chipotle chili powder, and cayenne pepper. Season with kosher salt to taste and set aside.
  2. Preheat the broiler: Set your oven broiler to high to get it ready for toasting the sandwich.
  3. Assemble and broil the open-faced sandwich: On a sheet pan, lightly spread the butter on the outside of each slice of toasted bread. Spread the inside of each with the prepared spicy mayo. Layer slices of Havarti cheese over the mayo, then arrange the cherry tomatoes cut side up on top. Broil for 2-4 minutes, watching carefully until the cheese bubbles and the tomatoes begin to char slightly.
  4. Add the fresh toppings and finish: Remove from the oven and layer the sun-dried tomatoes, dill pickles and/or pepperoncini, fresh sprouts or microgreens, sliced avocado, and pickled red onion and/or jalapeños on top. Place the remaining slices of bread on top, cheese side down. Slice the sandwich and serve warm with extra spicy mayo.

Notes

  • Watch the sandwich closely while broiling to prevent burning.
  • If you don't have a broiler, you can use a skillet to melt the cheese and toast the bread, but the broiler achieves the best char and melt.
  • Adjust the amount of cayenne pepper to control the spiciness of the mayo.
  • Use fresh rye or sourdough bread for best flavor and structure in the sandwich.
  • The sandwich is best enjoyed warm right after preparation to savor the melted Havarti cheese.

Find it online: https://simpleplatter.com/havarti-avocado-sandwich-with-spicy-mayo-recipe/