Salad

Dinner Tonight: A Tomato Sandwich + Lemon Caper Dressing

July 30, 2013

After a long day -- be it at work, or running errands, or taking care of kids -- sometimes all we crave for dinner is something simple. Luckily, simple foods are meant for summer; most of the produce is begging to be eaten in the most straightforward form possible. This menu is thick toast spread with an aioli that couldn't be easier to whip together (you just throw all the ingredients in a food processor), and topped with the best tomatoes you can find at the market. A salad that doesn't need anything beyond greens and a bright dressing is on the side. Dinner tonight speaks for itself.

The Menu

Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.

A Tomato Sandwich Worthy of a Little Bacon by inpatskitchen 

A Tomato Sandwich Worth of a Little Bacon on Food52 

April Bloomfield's Lemon Caper Dressing by Genius Recipes

Lemon Caper Dressing on Food52

The Grocery List

Makes about 2 cups of aioli and 1 cup of dressing

3 slices bacon, cooked crisp, crumbled and rendered fat reserved
1 medium avocado
3 tablespoons finely chopped shallots
2 tablespoons drained capers, finely chopped
Toasted slices of a good rustic Italian bread
The best tomatoes you can find, sliced about 1/4 inch thick

We know you've got a well-stocked pantry and refrigerator so you'll have an egg, garlic, lemon, vegetable oil, Dijon mustard, flaky sea salt, regular salt, pepper, sugar, and olive oil.

The Plan

1. For the aioli, process the all of the ingredients in the bowl of a mini food processor until smooth. Refrigerate as long as possible to help thicken.

2. Segment the lemons over a bowl to catch the juices. Set aside. Squeeze the juice from the membranes into a separate bowl, add the rest of the ingredients, and stir well. Add the lemon segments. Set aside.

3. Toast bread. While it's toasting, cut your tomatoes. Then assemble your sandwiches and toss your greens with the dressing.

Photos by James Ransom

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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2 Comments

AntoniaJames July 30, 2013
Nicely written, Emma. ;o)
 
Author Comment
Emma W. July 30, 2013
Thank you!!