Once people crunch into this Million Dollar Sandwich, they’ll be offering you that many bills to convince you to make it over and over again! The homemade mayonnaise you whip up for this hearty handheld meal will be the most prized possession, for sure. It’s creamy, tangy, and everything everyone wants in a high-end, choice condiment. The luscious spread gets smothered onto your favorite crusty bread and layered with crispy lettuce, juicy tomato, savory ham, tingling dill pickle, and salty cheese. Topped with another piece of fluffy bread smothered in zesty whole-grain mustard, Million Dollar Sandwich will make your tastebuds believe they’ve hit the lunchtime jackpot!
Ingredients
For the mayonnaise:
- 1 large egg yolk
- 1 tablespoon white wine vinegar or champagne vinegar
- 1 tablespoon water, plus more to taste
- 1/4 teaspoon kosher salt, plus more to taste
- 1/2 cup vegetable or grapeseed oil
- 1/2 cup extra-virgin olive oil
For the sandwich:
- 2 pieces of white or rye bread
- 1 slice of Bibb lettuce
- 1 tomato slice
- ham slices, to taste and cut thick
- dill pickle slices, to taste
- cheddar cheese slices, to taste
- whole-grain mustard, to taste
Directions
Step 1 –In a medium heat-safe bowl, whisk the egg yolk, vinegar, and 1 tablespoon of water.
Step 2 –Fill a large bowl with ice water and set it aside.
Step 3 –In a saucepan over medium-low heat, bring 2 inches of water to a simmer.
Step 4 –Carefully set the bowl with the yolk mixture over the saucepan. Do not allow the bowl to touch the water.
Step 5 –Slowly whisk the yolk mixture until an instant thermometer inserted in the center reads 145 degrees F, about 4-5 minutes.
Step 6 –Set the bowl with the cooked yolk mixture in the ice water to stop the cooking.
Step 7 –Whisk the cooked yolk mixture just until it is lukewarm. Do not allow it to get cold.
Step 8 –Place the bowl with the lukewarm yolk mixture on a damp towel.
Step 9 –Add 1/4 teaspoon of salt to the yolk mixture.
Step 10 –In a measuring cup, combine the vegetable oil and the extra-virgin olive oil.
Step 11 –Whisking the yolk mixture constantly, slowly drizzle the oil mixture into the bowl in a thin stream until the yolk mixture is smooth and thick. If at any point the oil mixture is not emulsifying into the mixture, stop adding the oil and whisk to combine before continuing. If the mayo is too thick, whisk in 1-2 teaspoons of water.
Step 12 –Season the mayo with salt, to taste.
Step 13 –The leftover mayo can be covered and chilled for up to 4 days.
Step 14 –Spread the mayo on 1 piece of bread.
Step 15 –Top the mayo-covered bread with lettuce, tomato, ham, pickles, and cheese.
Step 16 –Spread the mustard over the remaining piece of bread.
Step 17 –Close the sandwich.
Step 18 –Serve.
