Open-Face Tomato Sandwiches with Chive Aioli

Serves

8

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

For the aioli:

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

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.

For the aioli:
Combine ingredients in a medium bowl. Stir until well-blended.

recipe by Heather Garvin, food editor, Charleston Home

Prep time

10 Minutes