Roasted Caprese Sandwiches with a Pickle Aioli

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I’m obsessing over these roasted caprese open-faced sandwiches with a garlicky-pickle aioli.

It starts with oven-roasted tomatoes and toasty sourdough bread. Then a super easy pickle aioli made with garlic, lemons, paprika & chopped pickles. It comes together with basil + shredded parm for some saltiness. SO good and everything I need & more right now.

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Roasted Caprese Open-Faced Sandwiches with a Pickle Aioli
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Roasted Caprese Open-Faced Sandwiches with a Pickle Aioli


  • 4-5 slices of sourdough bread
  • 2 pints assorted tomatoes
  • 1 large Bubbies Kosher Dill Pickle, finely chopped
  • 1 garlic clove, minced
  • 1/4 th cup mayo
  • juice of 1 lemon
  • zest of 1 lemon
  • 1/4 th teaspoon pickle juice
  • 1/4 th teaspoon paprika
  • topped with: small bundle of basil, lemon zest, shredded parmesan salt and pepper to taste


  • Preheat your oven to 400 degrees. In a baking tray or pan, add in your tomatoes with a drizzle of olive oil, salt and pepper. Roast for 40-1 hr until charred and bursted throughout.
  • In the meantime, make your aioli by mixing your chopped pickle, garlic, mayo, lemon juice, lemon zest, pickle juice, paprika and salt and pepper. Set aside.
  • Next, heat your bread with olive oil on a skillet. Once your bread is toasted, remove.
  • When your tomatoes are ready, begin to assemble by placing your spread over the toasted bread, then your roasted tomatoes, sprinkling on a ton of shredded parmesan, basil and lemon zest. Serve.
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