Melted Havarti Avocado Sandwich with Spicy Mayo. Layered up tall with homemade spicy smoky mayo, melted Havarti cheese, roasted tomatoes, sprouts, avocado, and served with yummy chips on the side. Make this for lunch or dinner, or serve it up at your next afternoon picnic. This tasty vegetable cheese sandwich is precisely what our warm-weather days are calling for.
Look! It’s a sandwich! I almost never share sandwich recipes but I needed a change of pace. I’ve been sharing a lot of bowl recipes and I love them all but sandwiches are pretty great too! This charming, stacked cheese sandwich feels so perfect for these springtime days.
I’m in LA this week and this sandwich feels very LA with all the sprouts plus avocado layered inside. It’s so delish!
Yes, it’s rare that I share sandwich recipes, but it’s not that I don’t love a good sandwich, because I really do. It’s more the fact that I have a hard time photographing them. I knew I needed to push all my fears aside when I had this idea because this sandwich is fun and different!
I wanted to create something quick to put together, colorful, and vegetarian. A sandwich where the cheese and veggies are the focus.
Here are details
Start with the bread. Use a loaf of sourdough or rye, something with a little flavor of its own.
Now make that mayo. I love to use an avocado oil mayo. Mix it together with hot sauce, chipotle, and smoked paprika. It’s such a simple creamy sauce but has such yummy flavor.
We’re so into this spicy mayo sauce right now. It’s spicy, but not overpowering. It really adds something special to the sandwich. The smoked paprika is key so don’t skip that.
Ok, now it’s time to assemble. Switch the broiler to high. Layer the bread with the spicy mayo, Havarti cheese, and sliced cherry tomatoes. I like to season the tomatoes with salt and pepper. Then throw the pan in the oven to get the cheese melted and the tomatoes charred.
This only takes a few minutes – watch closely, as the broiler cooks fast.
Now, working quickly (you want the cheese to stay warm). Layer on sun-dried tomatoes, pickles and/or pepperoncini. Add a big hand full of sprouts, avocado, and if you’d like, some pickled onions.
Then I usually add a drizzle more of spicy mayo and finish with the top piece of bread.
Slice and eat! The sandwich is best when the cheese is warm and melty. Add some mayo on the side and go all out and enjoy with your favorite chips. I feel like chips really round out the sandwich experience.
So yummy! I love all the colors, the flavors, and the ingredients hidden within this stacked-up veggie cheese sandwich!! I’m thinking I need to start sharing more sandwich recipes. This one is so fun!
I will say, if you prefer to add meat, roasted chicken or deli-cut turkey would certainly be delicious.
Oh, and a little bacon added on would be amazing too!
Looking for other summer sandwich recipes? Here are a few ideas:
Lastly, if you make this Havarti Avocado Sandwich with Spicy Mayo, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Havarti Avocado Sandwich with Spicy Mayo
Servings: 2 sandwiches
Calories Per Serving: 530 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 4 slices rye or sourdough bread, toasted
- 1 tablespoon salted butter, at room temperature
- 2-4 slices Havarti cheese
- 1/2 cup cherry tomatoes, sliced
- 1/3 cup sun-dried tomatoes, sliced
- 1/3 cup sliced dill pickles and or pepperoncini (I use both)
- 1 cup fresh sprouts/microgreens
- 1 avocado, sliced
- pickled red onion and/or jalapeños (I use both)
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- 1. To make the mayo. Mix all ingredients in a bowl and season with salt. 2. To make the sandwich, preheat the broiler to high. 3. Working on a sheet pan, spread the outside of each piece of bread lightly with butter. Spread the inside with spicy mayo. Place the cheese slices over the mayo, then add the tomatoes – cut side up. Broil 2-4 minutes, until the cheese is bubbling up and the tomatoes begin to char. Watch closely. 4. Layer the sun-dried tomatoes, pickles, pepperoncini, sprouts, avocado, red onion, and jalapeños. Add the top piece of bread, cheese facing down. Slice and enjoy while warm with lots of extra mayo. YUMMMMMY.