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Sunday, November 4, 2012

Makes 2 large sandwiches
for the roasted tomatoes4 ripe tomatoes, sliced into 1/2cm (0.79 inches) sliced
2 garlic cloves, sliced
4 sprigs of thyme
1 tsp salt
1/2 tsp pepper
1 tbsp olive oil
for the smoked chilli aioli (this quantity makes approximately 1 1/2 cups of aioli, keep the left overs in a airtight container in the fridge for up to a week)3 extra large free range egg yolks
juice of 1 lemon
1 garlic clove, sliced
1 heaped tsp Dijon mustard
1/2 tsp each smoked and hot paprika
1/2 tsp crushed smoked chilli
1 tbsp caster sugar
1 tsp salt
250ml (8.45 fluid ounces) canola oil
to assemble the sandwich
250g (8.82 ounces) smoked, streaky bacon, cooked to your preference (I like to grill it in the oven)
3 slices sourdough, lightly toasted in the oven
ice berg lettuce
  1. Pre-heat the oven to 150°c and line a roasting tray with baking paper.
  2. Place the sliced tomatoes on the baking paper, add the garlic, thyme and season with salt & pepper. Drizzle over the olive oil and place in the oven.
  3. Allow the tomatoes to cook for 45 minutes to an hour until they are starting to look slightly dried out and the edges start to caramelise.
  4. Remove from the oven and allow to cool to room temperature.
  5. To make the smoked chilli aioli, place the egg yolks, lemon juice, garlic, mustard, paprika, smoked chilli, sugar and salt in a blender and blend for 30 seconds until well combined.
  6. Whilst blending, slowly pour the oil in a thin stream until half of the oil has been incorporated. The remaining oil can be poured in a little quicker as the mixture has already been emulsified at this stage. If your aioli seems very thick you can add a few tbsp of water to thin it out, just make sure that you blend it well. Taste and adjust seasoning if necessary.
  7. Scoop the aioli into a bowl and set aside.
  8. To assemble the sandwich, dollop a generous amount of aioli onto 2 slices of toasted sourdough and spread to cover the bread.
  9. Place a few leaves of Iceberg lettuce on top of the aioli followed by roasted tomatoes and cooked bacon.
  10. Place the remaining slices of bread on top and cut in half.
  11. Serve immediately.
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