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A homemade garlic and lemon aioli elevates any sandwich into something worthy of a cool glass of Sauvignon Blanc.

Rustic Sandwich with Vegan Aioli

A homemade garlic and lemon aioli elevates any sandwich into something worthy of a cool glass of Sauvignon Blanc. In this case, a tomato and avocado extravaganza on a rich, dark rustic loaf. Use any combo you like - just don’t forget the dressing… or the wine!


8 slices of bread or 4 bread rolls, sliced in 2
Filling: Avocado, cucumber, sprouts, tomatoes, kale, arugula, finely chopped herbs,
shredded carrot, chopped capsicum, thinly sliced red onion
freshly ground pepper and sea salt, to taste
generous splash of lemon garlic aioli ( see recipe below)


Lay out 4 slices of bread on a flat surface and spread with a generous amount of the lemon aioli.
Top with anything you fancy and drizzle with extra aioli. Finish with remaining bread.

 

26 Aug 2022

For the Aioli

3 tablespoons aquafaba (juice from a can of chickpeas)
1 garlic clove, crushed
3 teaspoons lemon juice
1 teaspoon maple syrup
1 teaspoon Dijon mustard
ΒΌ teaspoon sea salt
1 cup avocado oil

Using an immersion blender, combine aquafaba, garlic, lemon juice, maple syrup, mustard and salt. Slowly drizzle in the oil blending until aioli is smooth and creamy.

Variation: create a herb aioli by adding finely chopped fresh herbs such as parsley, dill, thyme, oregano or coriander