Open faced sandwiches with homemade garlic aioli are both simple and elegant. Topped with smoked salmon or prosciutto, they are perfect for a casual party, lunch or light supper.
It’s spring—the season of brunches and family gatherings! 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 sitting around the table to catch up with family and friends!
What is Garlic Aioli?
Now key to the standout flavor of these truly simple sandwiches is a great garlic aioli. For those not familiar with garlic aioli, it is basically a fancy, olive-oil based, homemade mayonnaise.
Per Wilpedia, aioli is “a sauce made of garlic, salt, olive oil, and often egg, and found in the cuisines of the northwest Mediterranean… Like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds.”
Why You’ll Love This!
Tasty. Between the salmon, prosciutto and garlic aioli, there is a super abundance of flavor in these sandwiches.
Quick & easy to assemble. The aioli whips up in a couple minutes using an immersion blender and the rest of the sandwich assembles quickly using a few simple ingredients. And for occasions where you’re not sure of the number of guests, it’s easy to pull together more sandwiches in minutes!
What You’ll Need
- Crusty bread. This forms the base of your sandwiches. French, Italian or sourdough bread should all work.
- Smoked Salmon, prosciutto. This is the “meat” of the sandwich.
- Garnishes of your choice like asparagus, dill, capers, thin pepper slices, lemon curls.
- Garlic Aioli (see below). This adds flavor and distinction.
- Egg. This helps emulsify the aioli
- Lemon juice. This adds flavor and promotes emulsification.
- Extra Virgin Olive Oil. The oils form the main base of the aioli and add flavor.
- A Milder Oil (such as avocado, canola or mild olive oil).
- Salt, pepper, garlic, parsley add flavor
- An immersion blender is recommended to achieve the most reliable emulsion (blending together) of the aioli. Conventional blender instructions are also included.
- A blending jar that will just fit the head of the immersion blender. A wide-mouth one pint canning jar is ideal. This is important for the physics of emulsification.
Step by Step Directions
Top each slice with salmon or prosciutto.
Garnish as desired.
Tips & FAQs
The oil you chose is going to have a big impact on the flavor of your aioli. I like to use part extra version olive oil for the great olive oil flavor. But I found when I used all EVOO, the flavor was just too intense. I started out using some milder olive oil or canola oil which was an improvement.
Today I use avocado oil as my second oil. It add some unique flavor components of its own without overpowering the EVOO.
You’ll want a nice bread for this. It should be something that will get nicely crisp toasted and have some, but not too much character of it’s own. I usually go with a French bread, sliced on the diagonal (for bigger slices) when I want smaller sandwiches. Otherwise, I’ll use a crusty sourdough.
Great Garlic Recipes
- Garlic and Sea Salt Pita Chips from Karen’s Kitchen Stories
- Garlic Chicken from Palatable Pastime
- Garlic Parmesan Sourdough Bread from Hezzi-D’s Books and Cooks
- Mini Garlic Monkey Bread from Cheese Curd In Paradise
- Open Face Sandwiches with Garlic Aoili from Art of Natural Living
- Orange Maple Garlic Chicken from Jen Around the World
- Slovakian Creamy Garlic Soup from Pandemonium Noshery
- Spicy Garlic Ginger Sauce from That Recipe
- Spicy Cheesy No Knead Roasted Garlic Sourdough Bread from Magical Ingredients
Open Faced Sandwiches with Garlic Aioli
- 12 ounce loaf french bread about 18 inches
- 3 ounces smoked salmon
- 4 ounces ham or prosciutto ideally prosciutto
- Garnishes such as steamed asparagus dill sprigs, lemons curls, capers
- 1 garlic clove chopped
- 1 large egg (pasteurized per the FDA)
- 1 Tablespoon freshly squeezed lemon juice
- 1 Tablespoon chopped fresh parsley or 1 t chopped fresh chives
- 1/2 teaspoon salt
- dash freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup avocado oil or another lighter oil like canola
- To prepare aioli, combine ingredients in a jar that is just wide enough to fit an immersion blender (a wide-mouthed pint canning jar works well). Blend, starting at the bottom of the jar, then moving up as mixture combines and changes color. Continue to process until the mixture has formed a thick emulsion. Refrigerate.
- Thinly slice the French bread on a diagonal and toast slices on one or both sides. Spread with garlic aioli, then layer with salmon or prosciutto, then top with your choice of garnishes. Serve immediately or cover and refrigerate briefly.
- Any leftover aioli should be refrigerated and used within a few days.
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