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Mediterranean Sandwich with Aioli (from Kookboek voor Meisjes van 8 tot 88)

  • 15minutes

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Source: dutchfood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, E
MineralsZinc, Natrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 roasted bell peppers (from a jar)

  2. 8 slices of (good) brown bread

  3. 1 cup arugula (50 g)

  4. 1 1/4 cup sliced chevre (300 g)

  5. 4 tbsp pine nuts

  6. 16 sun-dried/sunblanched tomatoes

  7. For the aioli:

  8. 1 egg yolk

  9. Juice of 1/2 a lemon

  10. 1/2 tbsp mustard

  11. 1 clove garlic, crushed

  12. 1/2 tbsp olive oil

  13. 3 tbsp sunflower oil

  14. Salt & pepper

  15. You will need:

  16. Food processor or a stick blender with a tall, narrow container

Instructions Jump to Ingredients ↑

  1. First make the aioli. Place the egg yolk, lemon juice and mustard in the food processor and add crushed garlic. While the processor is running on a low speed, start adding the oils. If using a stick blender, slowly move the stick blender up and down. If the aioli is too thick, thin with a few drops of cold water. Season with salt & pepper.

  2. Rinse the peppers under cold, running water, pat dry and cut into large strips. Spread the bread with aioli. Cut the chevre into 8 slices. Top the bread with the arugula, peppers, chevre and sun-dried tomatoes. Roast the pine nuts in a dry frying pan and sprinkle over the sandwiches.

  3. Tips:

  4. Too lazy to make aioli from scratch? Simply mix some crushed garlic through store-bought mayonnaise.

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