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Author Notes: This is a fun recipe for me. Very nostalgic. My mother used to make a version of this little sandwich for me for lunch at day-camp when I was small and I've loved them ever since! Along with a few of my own modifications, this sandwich is still very close to the original, simply delicious summertime treat! Try it with a good pickle or vegetable chips and a tall glass of green iced-tea lemonade! —Pastry Ninja
Makes 2 sandwiches
- 2 Large Egg Yolks
- 1 1/2 - 2 teaspoons Lemon Juice
- 1 Small Clove Garlic, smashed skinned and chopped
- 1/4 teaspoon Ground Chipotle Pepper
- 1/4 teaspoon Ground Sweet Paprika
- Salt (to taste)
- 2/3 cup Vegetable Oil
- 1/4 cup EV Olive Oil
- 1 pinch White Pepper
- Start by tossing garlic, lemon juice, egg yolk, and a small amount of olive oil into the bowl of a food processor. Pulse just a few times to blend and bring your ingredients together into a thin paste. Add chipotle & paprika and pulse again to homogenize.
- Mix remaining olive oil and vegetable oil in an easy to pour container (I used a condiment squirt bottle) Scrape down the sides of the bowl then turn up your speed to high.
- Drizzle in oil VERY SLOWLY with the processor on high until your aioli begins to form, lightening in color and thickening. The amount you will need can depend on temperature in the room, humidity, and of course the size and shape of the processor/bowl. If your aioli gets too thick you can always add a tiny bit of water to thin it but be careful! Too thin and its hard to get it back.
Tomato Avocado Sandwiches
- 3 Medium Avocados
- 3 teaspoons Lime Juice
- 1 pinch salt
- 2 pinches Ground Black Pepper
- Good Quality Sandwich/French Bread
- 4 slice(s) Tomato
- pinches Black or Flake Salt
- 4 slice(s) Moterey Jack Cheese
- 2 handfuls Radish/Clover Sprouts
- Make aioli if you haven't already. Next make your guacamole. This is a very simple guac so feel free to add something if you like such as cilantro or hot pepper. Slice, remove pits, and scrape flesh from the avocados and mash by hand or in a food processor. You'll want to leave just a few small bits for texture. Stir in salt, lime juice, and pepper then contact wrap with plastic and refrigerate.
- Slice your tomatoes about 1/4" thick and place them on a plate covered with paper towels or a folded tea towel (double layer.) Sprinkle the slices with a pinch of black salt and let them sit for about 15 minutes. The salt helps to draw out much of the liquid in the fruit, thereby intensifying the flavors while adding some smokiness from the ashen colored salt crystals as the dissolve. Pat dry with a paper towel or cloth and set aside.
- Slice your sandwich or french bread to your liking (for this recipe thicker is better) for assembly.
- To assemble the sandwiches, spread one piece of bread with a good portion of avocado and top with a small handful of sprouts, pieces of cheese, salted tomato slices. Spread the top slice of bread with your Aioli and top. Serve with a good crunchy side such as vegetable chips or a pickle and a tall cold drink!
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Use of Aioli
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