Open-Face Tomato Sandwiches with Chive Aioli
Ingredients
- 1 loaf fresh ciabatta bread
- Homemade aioli (recipe follows)
- 4 beefsteak tomatoes
- Kosher salt
- 1 bunch watercress, tough stems removed
- Extra virgin olive oil
- Balsamic vinegar
- 1 cup Hellmann’s mayonnaise
- 1 tsp. fresh lemon juice
- 3 Tbs. chopped fresh chives
- 1/2 tsp. freshly ground black pepper
- Pinch of garlic powder
For the aioli:
Directions
For each sandwich, cut one 1/2-inch slice of bread from the loaf. Generously spread aioli on one side of the bread slice. Lay face-up on serving plate. Cut 1/4-inch slices from the tomato and shingle three tomato slices on top of bread. Sprinkle with kosher salt. Top tomato layer with a small handful of watercress. Drizzle with olive oil and balsamic vinegar.
