Tomato Sandwich with Anchovy Aioli

By • May 24, 2011 • 20 Comments

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Author Notes: Okay, it's not quite tomato season here yet, but thinking about aioli, I couldn't resist going and buying some early season tomatoes to make into a sandwich schmeared all over with aioli because I really think it's one of the best uses there is for it. The traditional tomato-mayo combination is gussied up just slightly by adding anchovies and capers. I got the idea of adding anchovies to aioli from a friend who adds anchovies with her mayo all the time on sandwiches. It's delicious. (She has also been known to drizzle cod liver oil over her tomato and avocado sandwiches. This, I find much less appealing.)
I like a higher amount of olive oil in my aioli because I like the intensity of the flavor, especially with all the other flavors here. You can really use any neutral tasting oil in the place of canola oil but just please don't use regular vegetable oil (corn or soy) because it's really not good for you. - fiveandspice
fiveandspice

Food52 Review: As this recipe looked pretty simple, I decided to make it at the worst time possible – Monday morning before heading out to work. I made the anchovy aioli at home and packed the tomato, bread, capers and aioli to bring in for lunch. The aioli (and packing) took about 15 to 20 minutes, including washing up. And the aioli came together beautifully. I used an Araucana chicken egg, Pianogrillo olive oil and coarse Trapani sea salt. No blender or second person needed. I cheated and did not add the oil drop by drop, but in about ½ teaspoon amounts to begin with and increasing as I went without a problem. The sandwiches were terrific and I converted a co-worker (my poor minion) to an anchovy lover. - jacqueline_willisjacqueline_willis

Serves 1 (sandwich, the aioli makes about 1 cup)

anchovy aioli

  • 1 large clove of garlic, peeled
  • 1 pinch coarse salt
  • 2 oil packed anchovy fillets
  • 1 large egg yolk, at room temperature
  • 1 tablespoon lemon juice
  • 1/4 cup canola oil
  • 1/2 cup good quality olive oil
  1. Chop the garlic coarsely, then add a pinch of salt to it and smash it to a paste with a mortar and pestle. Coarsely chop the anchovies and mash those into a paste with the garlic.
  2. Transfer the garlic-anchovy mixture to a bowl. Add the lemon juice and egg yolk to the bowl and whisk well until blended.
  3. Drop by drop, start whisking in the canola oil (it helps to have someone else do the oil pouring - as demoed by Amanda), whisking vigorously to emulsify it.
  4. Then, start pouring in the olive oil in a very thin stream, whisking like mad all the while to keep everything emulsified. Whisk until all the oil is incorporated and the mixture is thick. If it is too thick, whisk in a tiny amount of water (or lemon juice), but use a gentle touch so you don't accidentally over-thin it.
  5. Adjust salt to taste (the anchovies are quite salty, so I find I don't really need much). Then use in any number of ways, but most especially go and make yourself a tomato sandwich (see below). The aioli will also keep for a week in the fridge.

Tomato sandwich

  • 1 generous slice of good multigrain bread
  • 2 tablespoons (use more or less to taste, I am a slatherer) of anchovy aioli
  • 1 medium perfectly ripened slicing tomato (whatever variety looks best and most perfect when you're buying - I wound up using a couple smaller campari tomatoes instead)
  • 1 teaspoon (a heaping one) of capers (the kind that come in brine, not salt)
  • sea salt and freshly ground pepper
  1. Toast your piece of bread, then set it aside on a cooling rack. (I like my sandwiches open faced. If you prefer closed sandwiches, then simply toast two slices.)
  2. Slice your tomato into nice thick slices, about 1/4 inch.
  3. Generously spread aioli all over one side of your bread slice. Then, layer on the tomato slices. Use as many as you can reasonably fit. Then, carefully sprinkle the capers on top. Sprinkle generously with salt and black pepper.
  4. Eat - carefully! It's a bit of a mess. I just love messy sandwiches. Then, repeat frequently until your aioli is used up! :)
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over 3 years ago Summer of Eggplant

Oh this is right up my alley. I wish I could test it but I'm traveling all week.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I know the feeling! I'm too crazy busy to test anything this week too. But, I hope you get a chance to give it a try sometime!

Fb

over 3 years ago BlueKaleRoad

I love tomatoes and just planted mine in the garden...I have a long time to wait to enjoy this sandwich. I love your use of anchovies.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

It'll be worth the wait! :)

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh the tomato sandwiiches, they are just so good. I think the anchovy aoli will be wonderful on this. Wonderful.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yes! The tomato sandwiches are just sooo good! Hope you give anchovies a try with them!

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over 3 years ago Kukla

I know it is delicious, because that taste is very familiar, and in my opinion only a tomato on a salty smooth base plus good bread, is able to satisfy my taste buds also ( and thinly sliced onion).
That what I always feel when I eat the Roe caviar spread-aioli since my childhood.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh! I bet roe caviar spread-aioli is amazing! Love the idea of thinly sliced onion too. In fact, I wonder about thinly sliced onions that have been quickly pickled, hmmmm.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This sounds like perfection!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks! It's a favorite, and it really tastes like summer!

Me

over 3 years ago wssmom

Cannot WAIT for tomato season!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Me either! Though I also really don't want asparagus season to end ever. What a dilemma!

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

yeah I may cheat ....

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

It's not cheating, it's better living through technology... ;-)

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Oh YUM - my tomatoes are starting to roll in and i LOVE LOVE a good tomato sandwich ... I will try this, I think I have everything I need on hand. Looks like we will all have "aioli arm" by the end of the weekend!!!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

If you do try it, let me know what you think! I'm already starting to have a cramped elbow! I think I might turn to the food processor method, here soon.

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over 3 years ago HollowLeg

This sounds delicious! I'll have to try it when I get some good tomatoes.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you! I hope you do. Tomatoes are not at their peak here yet, but I just couldn't stop myself from having one of these for lunch yesterday!

Bike2

over 3 years ago Sagegreen

Great idea!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you!