Open Faced Sandwiches with Homemade Garlic Aioli for Father’s Day

Happy Father’s Day!  To celebrate we are having Open Faced Sandwiches made with Homemade Garlic Aioli.  It is a dish that is both simple and elegant–perfect for a casual summer party or light supper–just add a salad.  Even easier than grilling!

Open faced sandwiches

Open faced sandwiches

For those not familiar with garlic aioli, it is basically a zipped up homemade mayonnaise. According to Wikipedia, “aioli is a Provençal traditional sauce made of garlic, olive oil, lemon juice, and usually egg yolks.  Aioli is, like mayonnaise, an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds.”   The added flavors take the taste experience to a whole new level, not that mayo is any slouch in the first place.

Garlic & parsley for garlic aioli

Garlic & parsley for garlic aioli

My first taste of garlic aioli was actually not on sandwiches.  Daughter #1 spent last year attending school in a nearby town which meant periodic day trips and of course some new restaurants.  And near enough to get me addicted to garlic aioli on French Fries. 

Garlic aioli in blender

Garlic aioli in blender

Now French Fries have pretty much NOT crossed my lips for the past decade.  There is a lot of debate about what is healthy in food circles now around the question of whether we should reduce fat or carbohydrates.  French Fries are one of the few foods that can set off BOTH groups… so I am really staying away. 

Unless you lure me in with garlic aioli.  

After falling off the wagon (more than once), I quickly realized I had better learn to make the aioli myself–and serve it with something at least a little healthier, which is where the open faced sandwiches come in!

sandwich ingredients

A little healthier…

Garlic aioli with bread

Garlic aioli with bread

The original recipe for the aioli came from Emeril Lagasse, and everyone wanted less garlic flavor. I also wanted to lighten the olive oil taste so you will see my modified version below.   Summertime and the living is easy–at least today!

Open faced sandwiches with garlic aioli

Open faced sandwiches with garlic aioli

Open Faced Sandwiches with Garlic Aioli
Serves 6
Open faced sandwiches with homemade garlic aioli is both simple and elegant--perfect for a casual summer party or light supper. Even easier than grilling!
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386 calories
33 g
53 g
21 g
16 g
3 g
135 g
718 g
2 g
0 g
17 g
Nutrition Facts
Serving Size
135g
Servings
6
Amount Per Serving
Calories 386
Calories from Fat 188
% Daily Value *
Total Fat 21g
33%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 53mg
18%
Sodium 718mg
30%
Total Carbohydrates 33g
11%
Dietary Fiber 2g
7%
Sugars 2g
Protein 16g
Vitamin A
8%
Vitamin C
6%
Calcium
5%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sandwiches
  1. 12 oz loaf french bread (about 18 inches)
  2. 2 ounces salmon, smoked
  3. 4 ounces ham or prosciutto (ideally prosciutto)
  4. 4 oz asparagus, steamed until slightly crunchy & cut in halves or thirds
  5. 1/2 oz Fresh dill sprigs
Garlic Aioli
  1. 1 garlic clove, chopped
  2. 1 large egg, (pasteurized per the FDA)
  3. 1 T freshly squeezed lemon juice
  4. 1 T chopped fresh parsley or 1 t chopped fresh chives
  5. 1/2 teaspoon salt
  6. dash freshly ground black pepper (2 turns)
  7. 1/4 c extra virgin olive oil
  8. 1/4 c canola oil (or other lightly flavored oil)
Instructions
  1. To prepare aioli, combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream (this is important for it to emulsify properly). Continue to process until the mixture has formed a thick emulsion. Refrigerate.
  2. Thinly slice the French bread on a diagonal and toast slices on one side. Spread toasted side with garlic aioli, then layer with salmon topped with a dill sprig, or prosciutto and asparagus. If desired, dot sandwich(es) with a few capers and/or a pickle slice. Serve immediately or cover and refrigerate briefly.
  3. Any leftover aioli should be refrigerated and used within a few days.
beta
calories
386
fat
21g
protein
16g
carbs
33g
more
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20 thoughts on “Open Faced Sandwiches with Homemade Garlic Aioli for Father’s Day

  1. Karis

    I love aioli, especially garlic versions but have never attempted it at home. Well not counting my shortcut aioli that I make with mayonnaise 🙂

    1. Inger

      I saw lots for recipes made that way but I thought I’d give this a try. I was scared to death it wouldn’t gel–especially since it doesn’t right away and it feels like more oil will make it worse–but it did in the end!

  2. Louise

    Oh my, Inger those are GREAT sandwiches for any occasion. I adore open faced sandwiches. I feel like they are a yummy kinda cheating dish calorie wise. I know silly:)

    I’m yet to make Aioli. I think it’s so funny how it has become so popular. I guess I’m just stuck on mayo and probably afraid I will LOVE it as much…

    Thanks for sharing your version, Inger. It sounds way too enticing but absolutely delicious!

    1. Inger

      Ah yes, Louise, as I like to say, so much (good) food, so little time. If you decide to try aioli and have an immersion blender, I just saw a video of someone making it with that. It seemed more foolproof than slow drizzling into the blender, so I may have to try it next time (even though I’ve now done it 3 times successfully using the blender, I still worry…)

  3. Kathy

    Besides the recipe looking marvelous, your photos are really looking wonderful. Have you purchased a new camera in recent months? Really professional-looking.

    1. Inger

      Thank you so much Kathy–I have been rejected from foodgawker so many times this month, I really appreciate the compliment! I got a new camera just over a year ago, but I am trying harder to get better pictures.

    1. Inger

      That IS an ulu Grace. One of my sister’s friends introduced her to it and she brought them back for all of us from a vacation to Alaska. What did I ever do without it!

    1. Inger

      It’s that rounded knife in the parsley cutting picture. Way easier than trying to rock a chef’s knife! They are traditional Alaskan knives, so you should take a look at their history!

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