1. Rosemary Mayonnaise: 2. Combine the oil, rosemary, and garlic in a small pan over low heat, stirring occasionally and cook until garlic begins to sizzle--about 5 minutes. Remove from heat to cool completely. 3. Stir the mayonnaise, salt, and pepper together in a bowl. Whisk the lemon juice and the olive oil mixture into the mayonnaise until smooth. Stores refrigerated up to 5 days. Serving size: about 1 tbls. Makes about 1 cup. 4. Prepare rosemary mayonnaise and spread on bread. Slice cheese into 1/3 inch thick pieces and divide among 4 slices of bread. 5. Layer with lettuce and tomato and top with remaining bread slices. 6. Slice in half and serve or wrap and chill for up to 3 hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
