Description
These Roasted Tomato Sandwiches with Vegan Lemon Garlic Aioli are a flavorful and wholesome plant-based lunch option. Featuring tender oven-roasted tomatoes, creamy avocado, fresh arugula, and a zesty vegan lemon garlic aioli, all layered between crispy toasted sourdough bread slices. Perfect for a light yet satisfying meal that’s packed with vibrant flavors.
Ingredients
Tomatoes
- 2 large tomatoes, cut into 8 slices
- Olive oil, for drizzling
- Salt and pepper, to taste
- Dried oregano, to taste
Lemon Garlic Aioli
- 1/4 cup vegan mayo
- Juice of 1/2 lemon
- 1-2 cloves garlic, diced
- Salt and pepper, to taste
Sandwich Assembly
- Vegan butter, for spreading
- 4 slices sourdough bread or bread of choice
- 1 large avocado
- Fresh basil leaves
- Arugula leaves
Instructions
- Roast the Tomatoes: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the tomato slices on the baking sheet. Drizzle each slice with olive oil and season evenly with salt, pepper, and dried oregano. Roast in the oven for 15-20 minutes, or until the tomatoes become tender and slightly caramelized.
- Prepare Lemon Garlic Aioli: While the tomatoes roast, combine the vegan mayo, freshly squeezed lemon juice, diced garlic, and a pinch of salt and pepper in a small bowl. Stir well until fully blended. Taste and adjust seasoning if needed. Refrigerate the aioli until ready to use.
- Toast the Bread: Spread vegan butter generously on one side of each bread slice. Heat a skillet or pan over medium heat. Place the bread slices butter-side down into the heated pan and cook until the bread turns golden brown and crispy. Remove from heat.
- Assemble the Sandwiches: Spread a generous layer of the chilled lemon garlic aioli on the unbuttered side of each toasted bread slice. Layer the roasted tomato slices evenly on two of the bread slices, followed by sliced avocado, fresh arugula, and basil leaves. Top with the remaining bread slices, aioli side down.
- Serve: Cut the sandwiches in half if desired and serve immediately while the bread is warm and crispy.
Notes
- Use ripe but firm tomatoes for best roasting results.
- Adjust the amount of garlic in the aioli to suit your taste preference.
- For a gluten-free version, substitute sourdough with gluten-free bread.
- You can add chili flakes for a spicy kick in the aioli.
- Make sure to toast the bread just before assembling to keep it crisp.
