Ultimate Tomato Sandwich with Basil Aioli

It's prime tomato season and I was thinking I'd make myself a really nice juicy tomato sandwich for lunch but all I had in the kitchen were the tomatoes; ripe Pink Ladies with wonderful flavor.  Since it's farmers' market day, I headed over there to collect the rest of the ingredients and got inspired.  I wanted a great tomato sandwich with the best ingredients available.  On market day, I can buy both farm fresh produce, artisnal baked goods, charcuterie, cheese and dairy.  I know the classic tomato sandwich is made with white bread but I dodged that with H&F Bread's "Southern Sandwich Bread".  They must have read my mind.  Grocery store white bread is too gummy and frankly, beneath my dignity.  Their's has a bit more egg, an even texture with a glossy crust and is cut in about half inch slices.  Perfect for sandwiches.  I also purchased Pine Street applewood smoked bacon.  It's my favorite with the right mix of smoke and sliced thick enough but not where you can't bite through it.  It crisps up nicely, too.  I picked up fresh Arugula and couldn't resist a nice bunch of basil.  I had homemade mayo in mind and then got carried away - basil aioli.

  The real mark of a good tomato sandwich is the tomato.  They should have plenty of red juicy flesh and the skin should peel off with little effort from the knife.  Tomato sandwich etiquette allows for tomato juices and mayo to mingle and run down the side of your hand and just below the wrist before you lick it off. Tell your mama I said it was OK
, it's just too good to waste.

For the Basil Aioli, in a food processor:

3 large egg yolks
1 tsp Dijon mustard
1/2 tsp white pepper
2 large garlic cloves minced
1 tsp white wine vinegar
1 tsp lemon juice

Process all ingredients for 1 minute

Add 3/4 cup olive oil through the feed tube.

Process until thickened, about 2 minutes

Add 8-10 large basil leaves and pulse 12 times the process 30 seconds.

Keep covered and refrigerated until ready to use.

Phi Beta Kappa Grilled Cheese

 

I decided I had to go.  Why not?  When would I ever experience that much brain power and hopefully a dab would rub off on me.  It was bound to be a rare experience for an average person.  I was invited to attend my goddaughter's induction to Phi Beta Kappa. She's not my blood kin but comes from a power house of what I'd call bainiacs.  It's in their DNA and as natural as breathing to be an exceptional student and of good character.  I, on the other hand, was more inclined to excellence in social activities and serious study of members of Greek lettered organizations.  I can still sing the Greek alphabet like a sorority pledge.  My goddaughter actually took her opportunity to learn at a great university to heart.  She's also a beauty. God blessed her with many gifts and I know she will do something really great some day.

It's time for finals and what college student isn't living on grilled cheese, pizza and popcorn?
Here's my suggestion to keep those brain cells perking during a study marathon. A bit more sophisticated than Kraft slices, Gruyere has a complex nutty flavor that pairs well with honey. Keep in mind, honey has a long association with power in religion, history and medicine.

 Study hard young people and give yourself the edge.  "Love for Knowledge be the Guide for Life."

2 slices of good bread
2 tbls soft unsalted butter
3 oz. sliced Gruyere cheese
1 tbls good honey

Spread each slice of bread with butter.  Heat a cast iron skillet over medium heat.  Lay buttered slice of bread down in heated skillet. Lay on cheese. Drizzle honey over cheese.  Place other slice of bread, buttered side up on top. Grill each side, pressing down with a spatula until golden brown.  About 3-4 mins on each side.

Simple elegance.



Grilled Vegetable Sandwich with Goat Cheese and Aoli

 

People grill everything these days and Memorial Day weekend signals the time to put that grill in high gear.  We're at the lake and I'm planning a delicious grilled vegetable sandwich when the water skiers, golfers & hikers pause for lunch.  Hearty but not too heavy.  Grilled Portobello mushroom, red peppers, onions and eggplant served up on grilled Ciabatta and  topped with garlicky aoli, goat cheese and basil leaves.  So flavorful but not so filling they can't head back out for more outdoor activities instead of a nap.  Served with sweet potato chips and a iced tea- lemonade refresher, followed by raspberry bar cookies.  This is one of my favorite fun in the sun meals and a tasty way to eat those veggies
.

For the aoli:

In a food processor, add;

1 large egg yolk
2 tsp fresh lemon juice
1/2 tsp kosher salt
1 tsp Dijon mustard
1 cloves garlic

Process and add 1/4 cup canola oil (olive if you prefer) through feed tube.  Refrigerate until ready to serve.

For the grilled vegetables:

4 Portobello mushroom caps
1 large onion
1 large red pepper
1 small egg plant (Japanese works well)

Slice vegetables to 1/4 inch thickness and place in a large bowl.  Toss with 1/2 cup canola oil and 1/4 cup balsamic vinegar.  Cover and let marinate for a couple of hours.  Sprinkle with salt and pepper just before grilling.  Drain and move vegetables to a grill basket. Place basket over medium heat and toss frequently to keep vegetables from sticking.  Egg plant burns quickly, so keep an eye on those slices. When browned remove, and grill slices of a hearty rustic bread such as foccia about 1 minute until just toasted.  Spread bread with aoli, arrange grilled vegetables on the bread, top with dabs of goat cheese and a few fresh basil leaves.

So divine!!

Tzatziki Smoked Salmon Pita Sandwich

I'm still trying to get the hang of the Mediterranean diet, so when I was fishing around for a few sandwich themes, the Greek style pita caught my attention.  This is a fairly light version and seems perfect for a healthy spring outdoor lunch.

1 cup Greek yogurt
1 English cucumber, peeled and diced
1 tomato, seeded and diced
1 shallot diced fine
1 tbls chopped fresh dill
1 tbls chopped fresh parsley
1 clove garlic pressed
1 tbls olive oil
1 tbls fresh lemon juice
1 tsp kosher salt
1/2 tsp pepper
1/2 cup crumbled Feta cheese

Mix all the above and refrigerate overnight.  Mix with 4 oz. chopped smoked salmon. Split two pita rounds and stuff each with mixture.