Tomato & Mustard Seed Oil Aioli Sandwich with Dukkah
Celebrate peak-season tomatoes with our updated version of the classic tomato sandwich. Our take pairs thick slices of sweet, juicy tomatoes with peppery Yandilla Mustard Seed Oil Aioli and Dukkah (an Egyptian nut & spice blend). The wasabi-like heat of the mustard seed oil aioli balances the sweetness of the tomatoes, and smoky dukkah adds a welcome crunch.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- 1 cup good egg-based mayonnaise (like Best Foods, Hellman's or our housemade mayo)
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon sea salt
- Pinch of ground white pepper
- 1/2 cup Yandilla Mustard Seed Oil
To make the mustard seed oil aioli, in a medium bowl, whisk together the mayonnaise with the lemon juice, salt and white pepper. Slowly start to drizzle in the mustard seed oil, continuing to whisk until the mixture is completely emulsified.
To assemble the sandwich, spread a generous amount of the mustard seed oil aioli on two of the slices of toasted bread. Arrange the tomato slices on one side of the bread and sprinkle with the dukkah and fleur de sel, to taste. Top with the second slice of bread, mustard seed oil aioli side down. Repeat with the remaining ingredients. Serve immediately.