You'll need a gorgeous ripe heirloom tomato for this summery open-faced sandwich. Cut a thick slice of it crosswise to reveal its trippy, tie-dye colors, and sprinkle on salt and pepper. Next comes our speedy aioli—smashed garlic and minced parsley stirred into your favorite store-bought mayonnaise. Layer it all on toasted brioche, and finish with sweet, crunchy pea shoots.

Martha Stewart Living, July/August 2021

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Credit: David Malosh

Recipe Summary

total:
15 mins
Yield:
Makes 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, stir together mayonnaise and Dijon. Sprinkle garlic with a pinch of kosher salt; mash to a paste with the side of a chef's knife. Stir into mayonnaise mixture, with parsley and lemon zest and juice; season with kosher salt and pepper.

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  • Divide aioli evenly among toasted bread slices, spreading to edges. Top each with a slice of tomato; season with flaky salt and pepper. Top with pea shoots, lightly drizzle with oil, and season with more flaky salt; serve.

Cook's Notes

You can replace the brioche with another enriched pan loaf, like shokupan (Japanese milk bread) or challah.

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