Million Dollar Sandwich Recipe

3      Reviews by:    Markey Mark   Million Dollar Sandwich Recipe uses egg yolk, oil, rye bread, lettuce, tomato, ham, dill pickles, cheddar cheese, and whole grain mustard in building this delicious ham sandwich recipe. Food Category:    Sandwiches Cuisine Origin:    Midwestern    Servings:1 Nutrition facts:1,909 calories183.2 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   5 Minutes Total Time:   20 Minutes

INGREDIENTS

• 1 large egg yolk
• 1 tablespoon white wine 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 7 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.

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