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Heirloom Tomato Sandwich

Source of Recipe

From "Emeril's Kicked-Up Sandwiches" by Emeril Lagasse


Recipe Introduction

"This is a sandwich to make in the thick of summer when homegrown tomatoes are at their peak. It really is all about the tomato, so don't waste your time making this during the winter months, when those waxy supermarket tomatoes are the only ones available. The homemade mayonnaise elevates this embarrassingly simple sandwich to showstopper status. Don't skimp!"

List of Ingredients

◦ 5 tablespoons mayonnaise, preferably homemade
◦ 3 tablespoons chopped fresh basil leaves
◦ 8 slices white sandwich bread
◦ 1 pound heirloom tomatoes, stemmed and sliced into �-inch-thick rounds
◦ Kosher salt and freshly ground black pepper, for seasoning


Recipe

Combine the mayonnaise and basil in a small mixing bowl.
Using a rubber spatula, stir together to mix well.

Arrange the bread in a single layer on a clean work surface, and spread the slices liberally with the basil mayonnaise. Layer one or two slices of tomato on four slices of bread. Season the tomatoes generously with a few pinches of salt and pepper.

Top each with another piece of bread, and serve immediately.

Makes 4 sandwiches






❧ Homemade Mayonnaise:

"Once you've perfected this simple classic, you'll hesitate about going back to store-bought. My version here has a hint of garlic, but if you're not a garlic lover, simply omit it and the mayonnaise will be just as delicious."

◦ 1 large egg, at room temperature
◦ 1 large egg yolk, at room temperature
◦ 1 � teaspoons freshly squeezed lemon juice, or more to taste
◦ � teaspoon Dijon mustard
◦ � to � teaspoon minced garlic
◦ � teaspoon kosher salt, or more to taste
◦ � teaspoon freshly ground white pepper or ground cayenne pepper, or more to taste
◦ 1 cup vegetable oil
◦ � cup olive oil

In the bowl of a food processor, combine the egg, egg yolk, lemon juice, mustard, garlic, salt, and pepper. Process on high speed until smooth, light yellow, and frothy, about 1 minute.

While the processor is still running, combine the vegetable and olive oils in a measuring cup with a pour spout, and working very slowly, add the oil to the processor in a thin, steady stream, processing until the oil is completely incorporated and a thick emulsion is formed. (It is very important that the oil is added very slowly, especially at the beginning, otherwise the mayonnaise may break.)

Transfer the mayonnaise to a nonreactive bowl, and add more salt, pepper, and/or lemon juice if desired. Use immediately, or refrigerate in an airtight nonreactive container for up to three days.

Makes 1 � cups