This is our gourmet camping sandwich. If you are planning a weekend camping excursion make the pickled cucumbers ahead of time. The Basil Anchovy Mayo was originally a complicated recipe of several different ingredients. To simplify for the camper we have reduced the contents.
1 Medium Cucumber thinly sliced
¼ Cup of Rice Vinegar
2 Teaspoons of Sugar
½ Teaspoon of Kosher salt
Basil Anchovy Mayo
4 Tablespoons of Mayo i.e. Earth Balance or Vegenaise
1 Tablespoon of Anchovy paste
1 Tablespoon fresh Basil chopped
2 Large Slicing Tomatoes
¼ Teaspoon of Ground pepper
¼ Teaspoon of Kosher Salt
8 Slices of whole grain bread i.e. Ezeikiel
¼ Red Onion thinly sliced
To pickle the cucumber slices, combine vinegar, sugar and salt in a bowl. Marinate for at least 20 minutes, drain well and pat dry with paper towel.
To prepare Basil Anchovy Mayo, combine Basil, Anchovy paste and Mayo, whisking together in a bowl.
The make the sandwich we like to toast the bread in a skillet over the fire. Feel free to use your toaster if you have one or any other means. If you prefer not to toast that will work too.
Slice tomatoes into ¼ to ½ inch thick slices and season with salt and pepper. Spread each piece of bread with the prepared may. Add red onion and pickled cucumber to taste.