Heirloom Tomato Sandwich on Sourdough with Garlic Aioli
From acadianatable.com
55 minServes 4
Open-faced summer sandwich of grilled sourdough topped with goat cheese, garlic aioli, arugula, and juicy heirloom tomato slices.
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| prepPreheat grill to medium heat; clean and oil grates. | ||
| 1 large loaf sourdough bread, sliced thick | Grill bread both sides until toasted | Garnish with basil, serve open-face |
| Extra virgin olive oil | ||
| Sea salt | ||
| 4 large heirloom tomatoes, assorted colors | Salt tomato slices, rest 30 min | |
| Sea salt (for tomatoes) | ||
| 1 tablespoon finely minced garlic | Whisk garlic, lemon juice & mayonnaise | |
| 1 tablespoon freshly squeezed lemon juice | ||
| 240 ml quality mayonnaise, such as Kewpie brand | ||
| 225 g goat cheese | Spread goat cheese on top bread, aioli on bottom | |
| 50 g loosely packed baby arugula | Layer arugula, tomatoes, drizzle oil & season | |
| Extra virgin olive oil (for drizzle) | ||
| Sea salt (for assembly) | ||
| Freshly ground black pepper | ||
| 4 sprigs fresh basil leaves, for garnish | ||
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