Dinner Tonight: A Tomato Sandwich + Salad with Lemon Caper Dressing

After a long day -- be it at work, or running errands, or taking care of kids -- sometimes all we crave for dinner is something simple. Luckily, simple foods are perfect for summer, when most of the produce is begging to be eaten in the most straightforward form possible. This menu includes thick toast spread with an aioli that couldn't be easier to whip together (you just throw all the ingredients in a food processor), and topped with the best tomatoes you can find at the market. A salad that doesn't need anything beyond greens and a bright dressing is on the side. A dinner this good speaks for itself.

The Menu

A Tomato Sandwich Worthy of a Little Bacon
by inpatskitchen

 

Makes about 2 cups of aioli

For the Bacon-Avocado Aioli:

3 slices bacon, cooked crisp, crumbled and rendered fat reserved
1 room temperature egg
1 large clove garlic
1 medium avocado
Juice of half a lemon
3/4 cup vegetable oil

For the sandwich:

The Bacon-Avocado Aioli
Toasted slices of a good rustic Italian bread
The best tomatoes you can find, sliced about 1/4 inch thick
Salt and pepper

1. Process the bacon, egg, garlic , lemon juice and avocado in the bowl of a mini food processor until smooth. Add the vegetable oil and the rendered bacon fat through the holes on the lid slowly while continuing to process until very smooth and thick. Refrigerate for about an hour to thicken a bit more.

2. Slather as much of the aioli as you like on a slice of the toast. Top with a few slices of tomato and sprinkle with salt and pepper. I like these open face but if you like, slather a second piece of bread with more of the aioli and place on top.

Save and print this recipe on Food52.

April Bloomfield's Lemon Caper Dressing



Get the full Lemon Caper Dressing recipe on Food52.

The Grocery List

Makes about 2 cups of aioli and 1 cup of dressing

3 slices bacon, cooked crisp, crumbled and rendered fat reserved
1 medium avocado
3 tablespoons finely chopped shallots
2 tablespoons drained capers, finely chopped
Toasted slices of a good rustic Italian bread
The best tomatoes you can find, sliced about 1/4 inch thick

We know you've got a well-stocked pantry and refrigerator so you'll have an egg, garlic, lemon, vegetable oil, Dijon mustard, flaky sea salt, regular salt, pepper, sugar, and olive oil.

>>RELATED: Another delicious toast-topper? Smoked salmon.

The Plan

1. For the aioli, process the all of the ingredients in the bowl of a mini food processor until smooth. Refrigerate as long as possible to help thicken.

2. Segment the lemons over a bowl to catch the juices. Set aside. Squeeze the juice from the membranes into a separate bowl, add the rest of the ingredients, and stir well. Add the lemon segments. Set aside.

3. Toast bread. While it's toasting, cut your tomatoes. Then assemble your sandwiches and toss your greens with the dressing.

Photos by James Ransom