E.A.T Sandwiches with Sun-dried Tomato Aioli
This recipe can be customized as you wish, and easily scaled up. The aioli is easier to blend when made in a larger quantity, and will keep for about a week in the fridge. It can be used for sandwiches and wraps, or my favorite, on this rosemary tortilla española. If you'd like to make less, chop and smash the sun-dried tomatoes, garlic and salt into a paste and mix it by hand into the mayonnaise. It will not be as smooth or deeply colored, but will still taste delicious!
Author: Spoon With Me
Recipe type: main dish
Cuisine: vegetarian
Ingredients
- ¾ cup mayonnaise or vegan mayo
- 3 TB finely chopped oil-packed sun-dried tomatoes
- 2 teaspoons minced fresh basil
- 1 clove garlic, chopped
- 1 teaspoon lemon juice, or sherry vinegar if you have on hand
- For the sandwiches:
- 2 teaspoons olive oil
- 1 large egg
- leaves from a few sprigs thyme, roughly chopped
- salt and freshly cracked pepper
- sliced tomato
- sliced avocado
- baby arugula/baby spinach mix, or your choice of greens
- 2 slices sprouted grain bread, or your favorite sandwich bread
- extra virgin olive oil for drizzling
Instructions
- Make the aioli: Blend all aioli ingredients in an immersion blender, blender, or small food processor until smooth. Adjust salt and pepper, and lemon juice or vinegar to taste.
- Cook the egg: Heat the olive oil in a small frying pan over medium heat. Sprinkle a bit of salt, and pepper onto the pan, then crack the egg on top. Sprinkle the top with the thyme, and a bit more salt and pepper. Cook for about 4 minutes for over-easy, or 5-6 minutes for over-medium.
- While the egg is cooking, toast the bread. Spread the aioli on the toast, then layer the avocado, tomato on one side, and the arugula-spinach mix on the other. Drizzle the olive oil over the greens, and sprinkle lightly with salt and pepper to taste. Add the fried egg on the bread, and serve while hot.
Recipe by Spoon With Me at https://spoonwithme.com/e-a-t-sandwiches-with-sun-dried-tomato-aioli/