Tomato Sandwiches with Roasted Garlic

Ingredients

• 4 cloves garlic, sliced
• 2 tablespoons canola oil or avocado oil
• 2 ripe beefsteak tomatoes, cut into 4 slices each
• ¼ teaspoon salt, divided
• 2 large egg yolks (see Tip)
• 3 tablespoons thinly sliced fresh basil, divided
• 1 teaspoon lemon juice
• ½ teaspoon ground pepper
• ¼ teaspoon white-wine vinegar
• ¼ teaspoon ground mustard
• 2 tablespoons extra-virgin olive oil
• 8 slices whole-wheat sourdough bread, toasted

Directions

1. Combine garlic and canola (or avocado) oil in a small skillet; cook over medium-low heat, stirring occasionally, until the garlic is softened and golden, about 10 minutes. Strain the mixture through a fine-mesh strainer into a small bowl. Reserve the oil and the garlic separately.
2. Arrange tomato slices in a single layer on a paper-towel-lined baking sheet. Sprinkle with 1/8 teaspoon salt and let stand for 5 minutes.
3. Meanwhile, combine egg yolks, 1 tablespoon basil, lemon juice, pepper, vinegar, mustard, the reserved garlic and the remaining 1/8 teaspoon salt in a mini food processor. With the motor running, slowly drizzle in olive oil and the reserved garlic oil; process until the mixture is thick and creamy.
4. Spread the aioli on 1 side of each bread slice. Top 4 slices with 2 tomato slices each. Sprinkle with the remaining 2 tablespoons basil and top with the remaining bread slices, aioli-side down.