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These tomato sandwiches feature thick slices of fresh summer tomatoes plus homemade garlic aioli. To avoid a soggy sandwich, we toast the bread and draw moisture out of the tomatoes by placing them on paper towels and sprinkling them with a little salt.

EatingWell.com, August 2022


Credit: Brittany Conerly

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Combine garlic and canola (or avocado) oil in a small skillet; cook over medium-low heat, stirring occasionally, until the garlic is softened and golden, about 10 minutes. Strain the mixture through a fine-mesh strainer into a small bowl. Reserve the oil and the garlic separately.

  • Arrange tomato slices in a single layer on a paper-towel-lined baking sheet. Sprinkle with 1/8 teaspoon salt and let stand for 5 minutes.

  • Meanwhile, combine egg yolks, 1 tablespoon basil, lemon juice, pepper, vinegar, mustard, the reserved garlic and the remaining 1/8 teaspoon salt in a mini food processor. With the motor running, slowly drizzle in olive oil and the reserved garlic oil; process until the mixture is thick and creamy.

  • Spread the aioli on 1 side of each bread slice. Top 4 slices with 2 tomato slices each. Sprinkle with the remaining 2 tablespoons basil and top with the remaining bread slices, aioli-side down.


Tip: When a recipe calls for raw eggs, you can minimize the risk of foodborne illness by using pasteurized-in-the-shell eggs. Look for them in the refrigerator case near other whole eggs.

Nutrition Facts

1 sandwich
350 calories; protein 8g; carbohydrates 34g; dietary fiber 5g; sugars 6g; fat 19g; saturated fat 2g; mono fat 11g; poly fat 3g; cholesterol 92mg; vitamin a iu 742IU; vitamin b3 niacin 3mg; vitamin c 10mg; vitamin d iu 19IU; vitamin e iu 4IU; folate 23mg; vitamin k 19mg; sodium 453mg; calcium 68mg; iron 3mg; magnesium 10mg; phosphorus 54mg; potassium 178mg; omega 3 fatty acid 1g; omega 6 fatty acid 2g; niacin equivalents 3mg; selenium 5mcg.