Tomato Sandwich with Basil-Garlic Aioli
Thick slices of ripe beefsteak tomato, lightly salted to concentrate their flavor, layered with fresh basil onto soft bread spread with a bright, garlicky basil aioli. A simple sandwich built entirely around a truly great tomato.
Equipment
- Medium bowl
- Whisk
- Paper Towels
Ingredients
Basil-Garlic Aioli
- 3/4 cup mayonnaise
- 2 tsp refrigerated basil pesto
- 1 medium garlic clove grated, about 1/2 tsp
Sandwich
- 2 large ripe beefsteak tomatoes 11 oz each
- 1 tsp kosher salt
- 1 tsp black pepper
- 8 slices white sandwich bread
- 8 large fresh basil leaves optional
Instructions
- Make the Aioli: Whisk together the mayonnaise, pesto, and grated garlic in a medium bowl until smooth. Set aside.
- Salt the Tomatoes: Cut the tomatoes into 1/2-inch-thick slices (16 total) and place on a paper towel-lined plate. Sprinkle evenly with salt and pepper; let stand until juices bead on the surface, 3 to 5 minutes.
- Assemble: Spread each bread slice with about 1 1/2 tablespoons aioli. Top each with 2 basil leaves if using. Arrange 2 tomato slices on each of 4 bread slices, then top with the remaining 4 slices, mayonnaise-side down.
- Serve: Cut each sandwich in half diagonally and serve immediately.
Notes
Use the ripest, best-quality tomatoes you can find, they're the whole point of this sandwich. Grate the garlic finely so it distributes evenly. Refrigerated basil pesto is more vibrant than shelf-stable versions, though jarred works in a pinch. Assemble and serve immediately, since tomatoes release moisture and will make the bread soggy if left standing. Make ahead: the aioli can be made up to 3 days ahead and refrigerated in an airtight container. Don't assemble sandwiches ahead of time.