Salami Sandwich with Radish and Homemade Mayonnaise

1. 1

   Thinly slice the red onion and toss with white vinegar, sugar and a little prepared mustard to taste. Turn occasionally and leave while preparing the remaining ingredients, about 10 - 15 minutes as practical guidance; drain before assembling. Thinly slice the radishes and tomatoes and shred the washed iceberg.

2. 2

   For the adapted mayonnaise, whisk 1 pasteurized egg yolk with a little mustard and lemon juice. Whisk in the 100 ml neutral oil drop by drop at first, then in a thin stream as the mixture thickens. Add crushed garlic and black pepper to taste; adjust the lemon and mustard. Keep chilled until assembly.

3. 3

   Heat a little extra vegetable oil in a pan. Fry the sliced salami until hot throughout and lightly browned on both sides.

4. 4

   Toast the 8 bread slices until lightly golden. Arrange four slices as sandwich bases and keep four for the tops.

5. 5

   Spread mayonnaise over the bread and divide the iceberg, tomato, warm salami, drained onion and radish between the four bases. Cover with the remaining bread and serve promptly. Refrigerate unused mayonnaise and fillings.

Per 100 grams

Nutrition values are estimates. - means data is unavailable.