Grilled Sourdough Sammie with Jalapeno Lime Aioli
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
1/3 Cup Vegan Mayonnaise
2 Tbsp. Green Onions, diced and packed
1 tsp. Minced Jalapeño
1 tsp. Fresh Lime Juice
1/2 tsp. Garlic Powder
1/4 tsp. Salt
4 pieces Sourdough Bread
1 1/4 cup Baby Spinach
1 Medium-Sized Tomato, Sliced
1 Small Avocado, Sliced
Squeeze of Lime
Olive Oil for Drizzling
In a blender or small food processor, pulse together the vegan mayo, green onions, jalapeño, lime juice, garlic powder and salt until slightly chunky.
Turn your grill on over low heat (roughly 300°F).
Spread aioli on one side of each sourdough slice, then layer on the spinach, tomato and avocado. Sprinkle a little salt and squeeze a few drops of lime juice over the avocado.
Place the second slice of bread on top and drizzle it with a little olive oil, try to spread it out evenly if you can.
Carefully place the sandwich on the grill and press down slightly. Grill on each side for 3 or 4 minutes. Serve immediately.
The aioli recipe is fairly small, so if you want it to blend better double the batch and save half for later (will last roughly 5-7 days).