Tomato Sandwich with Miso Aioli

 
This recipe may seem simple — and it is. But, in the fleeting moments of summer, tomatoes are meant to be eaten raw, and often. This spin on a classic tomato sandwich uses a light miso aioli to highlight the savory, umami quality of tomatoes while contrasting their perfect, acidic sweetness.

This recipe may seem simple — and it is. But, in the fleeting moments of summer, tomatoes are meant to be eaten raw, and often. This spin on a classic tomato sandwich uses a light miso aioli to highlight the savory, umami quality of tomatoes while contrasting their perfect, acidic sweetness.

Recipe by Erin Torgerson

| Yield: 4 servings | Time: 20 minutes |


  1. In a stabilized bowl (wrap a moist towel around the base of a bowl) whisk together egg yolk, garlic, lemon juice, and red miso.

  2. While whisking, slowly drizzle in canola oil, until your mayo starts to form. — Whisk fast, drizzle slow. Keep adding oil until you reach your desired consistency. Then taste for seasoning adjustments.

  3. If using vegannaise, drizzle in water while whisking until you reach your desired consistency. Then, add lemon, garlic, and miso.

  4. Slightly toasted your sourdough, top with sliced tomatoes and white beans (if using), then drizzle on miso aioli, and top with toasted almonds and torn, fresh oregano.

TOPPINGS

2-3 Heirloom Tomatoes, sliced and/or grilled, if you like

1/3 C sliced almonds, toasted

2-3 sprigs of fresh oregano, torn

white northern beans, optional

MISO AIOLI

3/4 C canola oil

1 egg yolk

(or substitute 1 C vegannaise)

1 clove garlic, crushed

1 t lemon juice

1 T red miso

salt, pepper, and sugar to taste

water to thin

FRESH SOURDOUGH BREAD

sliced, and slightly toasted


 
 

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