An open-faced tomato sandwich with garlic herb aioli over toasty bread. It’s the perfect tomato toast to enjoy all summer long!
Garlic-Herb Aioli (yields: 1/2 cup)
- 1/2 cup mayonnaise
- 1/3 cup (packed) fresh mix of chives, basil, parsley
- 2 garlic cloves
- 1 Tbsp. olive oil
- 1/2 tsp. fresh lemon juice
- 4–5 sliced crusty bread, sliced 1/2-inch thick (such as Pane Italian Bread, Ciabatta, or any type of “rustic” bakery-style bread)
- 2–3 heirloom tomatoes, sliced
- Olive oil
- Kosher salt and freshly ground black pepper
- In a bowl of a food processor, combine the mayonnaise, herbs, garlic, olive oil, and lemon juice. Pulse until blended and smooth. Store covered in the refrigerator until ready to serve.
- To prepare the toast, preheat the oven to 400F.
- Place sliced bread in a single layer on a baking sheet. Brush each slice on both sides with olive oil. Toast for 12-15 minutes or until crisp and browned. Remove from the oven and cool. Alternatively, you can toast the bread in a bread toaster.
- To prepare the sandwiches, spread the aioli over toast. You can add as much as you like. Layer as many tomato slices as you like over toast, and sprinkle with salt and pepper to taste. Drizzle with a tiny bit of olive oil. Serve immediately.
- Serving Size:
- Calories: 297
- Sugar: 2.7 g
- Sodium: 253.2 mg
- Fat: 28.2 g
- Carbohydrates: 10 g
- Protein: 2.5 g
- Cholesterol: 11.6 mg
Keywords: toast, summer, lunch