Tomato Sandwich With Anchovy Aioli Recipe

Name: Tomato Sandwich With Anchovy Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: anchovy aioli; 1 large clove of garlic, peeled; 1 pinch coarse salt; 2 oil packed anchovy fillets; 1 large egg yolk, at room temperature; 1 tablespoon lemon juice; 1/4 cup canola oil; 1/2 cup good quality olive oil; Tomato sandwich; 1 generous slice of good multigrain bread; 2 tablespoons (use more or less to taste, I am a slatherer) of anchovy aioli; 1 medium perfectly ripened slicing tomato (whatever variety looks best and most perfect when you're buying - I wound up using a couple smaller campari tomatoes instead); 1 teaspoon (a heaping one) of capers (the kind that come in brine, not salt); sea salt and freshly ground pepper

Servings: persons

anchovy aioli
1 large clove of garlic, peeled
1 pinch coarse salt
2 oil packed anchovy fillets
1 large egg yolk, at room temperature
1 tablespoon lemon juice
1/4 cup canola oil
1/2 cup good quality olive oil
Tomato sandwich
1 generous slice of good multigrain bread
2 tablespoons (use more or less to taste, I am a slatherer) of anchovy aioli
1 medium perfectly ripened slicing tomato (whatever variety looks best and most perfect when you're buying - I wound up using a couple smaller campari tomatoes instead)
1 teaspoon (a heaping one) of capers (the kind that come in brine, not salt)
sea salt and freshly ground pepper

1
Chop the garlic coarsely, then add a pinch of salt to it and smash it to a paste with a mortar and pestle. Coarsely chop the anchovies and mash those into a paste with the garlic.
2
Transfer the garlic-anchovy mixture to a bowl. Add the lemon juice and egg yolk to the bowl and whisk well until blended.
3
Drop by drop, start whisking in the canola oil (it helps to have someone else do the oil pouring - as demoed by Amanda), whisking vigorously to emulsify it.
4
Then, start pouring in the olive oil in a very thin stream, whisking like mad all the while to keep everything emulsified. Whisk until all the oil is incorporated and the mixture is thick. If it is too thick, whisk in a tiny amount of water (or lemon juice), but use a gentle touch so you don't accidentally over-thin it.
5
Adjust salt to taste (the anchovies are quite salty, so I find I don't really need much). Then use in any number of ways, but most especially go and make yourself a tomato sandwich (see below). The aioli will also keep for a week in the fridge.
6
Toast your piece of bread, then set it aside on a cooling rack. (I like my sandwiches open faced. If you prefer closed sandwiches, then simply toast two slices.)
7
Slice your tomato into nice thick slices, about 1/4 inch.
8
Generously spread aioli all over one side of your bread slice. Then, layer on the tomato slices. Use as many as you can reasonably fit. Then, carefully sprinkle the capers on top. Sprinkle generously with salt and black pepper.
9
Eat - carefully! It's a bit of a mess. I just love messy sandwiches. Then, repeat frequently until your aioli is used up! :)

917

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: anchovy aioli, 1 large clove of garlic, peeled, 1 pinch coarse salt, 2 oil packed anchovy fillets, and more.

Yes, Tomato Sandwich With Anchovy Aioli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Sandwich With Anchovy Aioli

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