LIVE

This clever take on the classic sandwich is enriched with melty brie and a garlicky aioli, making it great with a bright California white wine. At Union Larder in San Francisco, chef Ramon Siewert corns pork loin, but mortadella is a great store-bought alternative. Slideshow:  More Sandwich Recipes 

Ramon Siewert
April 2016

Gallery

Credit: © Con Poulos

Recipe Summary

active:
30 mins
total:
50 mins
Yield:
4
Advertisement

Ingredients

LEMON AIOLI
SANDWICHES

Directions

Make the lemon aioli
  • In a food processor, pulse the egg yolks, lemon juice, vinegar, mustard and garlic to blend. With the machine on, slowly drizzle in the oil until incorporated. Season with salt and pepper.

    Advertisement
Make the sandwiches
  • Preheat the oven to 375°. Spread one side of each bread slice with 1/2 tablespoon of the butter. Arrange buttered side up on a baking sheet and toast until golden, 6 to 8 minutes. Top 4 of the toasts with the brie, sauerkraut and mortadella.

  • In a small bowl, mix 1/4 cup of the aioli with the mustard. Spread the mustard aioli on the remaining 4 toasts and close the sandwiches. Bake until the mortadella is warm and the brie is melted, 8 to 10 minutes. Serve with pickles and extra lemon aioli.

Make Ahead

The aioli can be refrigerated for 1 week.

Advertisement