The City Magazine Since 1975

Open-Face Tomato Sandwiches with Chive Aioli

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  • 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

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.