Heirloom Tomato Panini with Homemade Olive Oil Mayo
- 1 egg yolk
- 1 slosh white wine vinegar
- 1 sprinkle salt
- A few pinches sugar
- A spoon Dijon mustard
- 1 cup extra-virgin olive oil (I used a measurement here, for those who may be unsure of how much oil is “enough”)
- 8 slices sourdough bread
- 2 heirloom tomatoes, sliced thickly
- 1/4 cup Olive Oil Mayonnaise (or store-bought mayonnaise)
- Sea salt and freshly cracked black pepper
- This recipe is vegetarian
- Produce
- Heirloom tomatoes (2)
- Condiments
- Olive oil mayonnaise (1/4 cup)
- Slosh white wine vinegar (1)
- Spoon dijon mustard (1)
- Cooking & Baking
- Olive oil, extra-virgin (1 cup)
- Salt (1 sprinkle)
- Sea salt and freshly cracked black pepper (1)
- Sugar (3 pinches)
- Bread & Baked Goods
- Sourdough bread (8 slices)
- Refrigerated
- Egg yolk (1)
Preparation
Read recipe preparation on paninihappy.com
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Published July 25, 2011 (1 year ago).
8 people saved this recipe.
