Open-Faced 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.
Recipe by Erin Torgerson
| Yield: 4 servings | Time: 20 minutes |
In a bowl (wrap a moist towel around the base to stabilize it) whisk together egg yolk, garlic, lemon juice, and red miso.
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.
If using vegannaise, drizzle in water while whisking until you reach your desired consistency. Then, add lemon, garlic, and miso.
Slightly toast 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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