Once in a while you simply need a delectable sandwich that is straightforward and simple. What's more, this sandwich is actually that. It is fundamentally avocado toast taken to the following dimension.
Also, in light of the fact that it is easy to make doesn't mean it is inadequate in flavor. First we should discuss the lemon garlic aioli.
With only a couple of fixings you will have the best sandwich spread EVER! Veggie lover mayo, lemon juice, salt, pepper and garlic are joined in a bowl and chilled until you are prepared to eat. This stuff is finger-licking great.
The tomatoes are likewise easy to make (are you seeing the pattern with this formula?) yet pack SO much flavor. I cherish when tomatoes are in season. They are so delightful and sweet. So you best accept that tomatoes will be showing up throughout the following couple of months here on TSV.
- 2 large tomatoes cut in 8 slices
- olive oil
- salt & pepper
- dried oregano
- 1/4 cup vegan mayo
- 1/2 lemon juiced
- 1-2 cloves garlic diced
- vegan butter
- 4 slices sourdough bread or bread of choice
- 1 large avocado
- fresh basil
- arugula
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place sliced tomatoes on the baking sheet. Drizzle with olive oil and sprinkle salt, pepper & oregano on each slice. Place in the oven and cook for 15-20 minutes – or until tomatoes are tender.
- While the tomatoes are cooking prepare the lemon garlic aioli. Combine the vegan mayo, lemon juice, garlic and a sprinkle of salt & pepper in a bowl. Stir to combine and adjust seasoning as needed. Set aside in the fridge until ready to use.
- Spread butter on one side of each bread slice. Heat a pan over medium heat. Place bread (butter-side down) in the pan and cook until browned. Remove bread from the pan.
- To assemble, spread lemon garlic aioli on each slice of bread. Top with tomatoes, avocado, arugula and basil. Slice and serve.
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