Heirloom Tomato Tartines with Garlic-Parsley Aioli

Heirloom Tomato Tartines with Garlic-Parsley Aioli
Photo: David Malosh
Total Time:
15 mins

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.


  • cup mayonnaise

  • 2 teaspoons Dijon mustard

  • ½ teaspoon minced garlic

  • Kosher salt and freshly ground pepper

  • ¼ cup finely chopped fresh parsley leaves

  • ½ teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice

  • 4 thick slices brioche, lightly toasted

  • 1 large heirloom or beefsteak tomato, cored and cut into 4 thick slices

  • Flaky sea salt, such as Jacobsen, and pea shoots or sprouts (optional), for serving

  • Extra-virgin olive oil, for drizzling


  1. 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.

  2. 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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