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
Lay out 4 slices of bread on a flat surface and spread with a generous amount of the lemon aioli.
For the Aioli
3 tablespoons aquafaba (juice from a can of chickpeas)
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