Tomato Sandwich with Anchovy Aioli

Course Sandwiches and Wraps

Ingredients in this Recipe

1 generous slice of good multigrain bread
1 large clove of garlic, peeled
1 large egg yolk, at room temperature
1 medium perfectly ripened slicing tomato (whatever variety looks best and most perfect when you're buying I wound up using a couple smaller campari tomatoes instead)
1 pinch coarse salt
1 tablespoon lemon juice
1 teaspoon (a heaping one) of capers (the kind that come in brine, not salt)
1/2 cup good quality olive oil
1/4 cup canola oil
2 tablespoons (use more or less to taste, I am a slatherer) of anchovy aioli
sea salt and freshly ground pepper

See Full Recipe at Food52