Go Back
–+ servings

Million Dollar Sandwich

BreadClassicCrunchyDiner-StyleFinger FoodHeartyKid-FriendlyLow-CostLunchPorkServes 1Stove-TopVegetable
Time :35 minutes
Yield :1 servings
Print
Share :
Add as Preferred Source on Google

The Scoop

This sandwich has one tiny problem: after making it once, regular sandwiches may start feeling financially irresponsible.
The real star is the homemade mayo, silky, tangy, and rich enough to make a humble slice of bread feel like it has been promoted to executive status. Add thick-cut ham, crisp lettuce, juicy tomato, sharp cheddar, crunchy dill pickles, and whole-grain mustard, and you've got a lunch that is wildly more satisfying than the effort it takes to assemble.
Basically, it’s a deli sandwich that put on a suit and started charging a premium.
Hack it:
Add crispy bacon and another layer of bread for a triple-decker upgrade.
Mix hot sauce or sliced jalapeños into the mayo.
Swiss, provolone, or Pepper Jack all work beautifully.
Add caramelized onions or thinly sliced avocado.
Add shredded cabbage, cucumber, or crispy lettuce.
Butter the bread and toast it in a skillet before assembling for a warm, golden version.
Leftovers:
Turn it into a melt: Add extra cheese and toast the assembled sandwich in a skillet until golden.
Make a lunch wrap: Roll the fillings into a tortilla with extra lettuce and tomato. 
Chop it up: Dice the sandwich ingredients and toss them with greens for a deli-style salad.
Use the mayo wisely: Stir leftover homemade mayo with chopped pickles and mustard for an instant sandwich sauce.
 

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

  • In a medium heat-safe bowl, whisk the egg yolk, vinegar, and 1 tablespoon of water.
  • Fill a large bowl with ice water and set it aside.
  • In a saucepan over medium-low heat, bring 2 inches of water to a simmer.
  • Carefully set the bowl with the yolk mixture over the saucepan. Do not allow the bowl to touch the water.
  • Slowly whisk the yolk mixture until an instant thermometer inserted in the center reads 145 degrees F, about 4-5 minutes.
  • Set the bowl with the cooked yolk mixture in the ice water to stop the cooking.
  • Whisk the cooked yolk mixture just until it is lukewarm. Do not allow it to get cold.
  • Place the bowl with the lukewarm yolk mixture on a damp towel.
  • Add 1/4 teaspoon of salt to the yolk mixture.
  • In a measuring cup, combine the vegetable oil and the extra-virgin olive oil.
  • 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.
  • Season the mayo with salt, to taste.
  • The leftover mayo can be covered and chilled for up to 4 days.
  • Spread the mayo on 1 piece of bread.
  • Top the mayo-covered bread with lettuce, tomato, ham, pickles, and cheese.
  • Spread the mustard over the remaining piece of bread.
  • Close the sandwich.
  • Serve.
×