BASIL MAYONNAISE
Steps:
- Place the egg yolks, lemon juice, garlic, salt and pepper in the bowl of a food processor fitted with the steel blade and process until smooth. With the processor running, slowly pour the oils into the bowl through the feed tube and process until emulsified. Add the basil and continue processing until finely pureed. Store the mayonnaise in the refrigerator.
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
BASIL, TOMATO AND MOZZARELLA SANDWICH
This is a quick and refreshing no cook vegetarian meal. Basil, mozzarella and tomato on Italian bread. Great for those hot summer evenings when you don't feel like cooking.
Provided by Melissa Rapoza Fragoza
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
- In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.
Nutrition Facts : Calories 421.3 calories, Carbohydrate 64.7 g, Cholesterol 22.3 mg, Fat 10.3 g, Fiber 4 g, Protein 16 g, SaturatedFat 5 g, Sodium 714.4 mg, Sugar 7.6 g
HEIRLOOM TOMATO SANDWICH WITH BASIL MAYO
Make and share this Heirloom Tomato Sandwich With Basil Mayo recipe from Food.com.
Provided by Chef Polexia
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- slice heirloom tomato.
- mix mayo, chopped basil,salt, pepper,key lime juice, and chopped garlic.
- place basil mayo in refrigerator for 20 mins and chill.
- spread mayo on both sides of bread
- crumble goat cheese on bread.
- add slices of heirloom tomato.
- slice in half and enjoy!
Nutrition Facts : Calories 297.1, Fat 12, SaturatedFat 1.9, Cholesterol 7.6, Sodium 633.6, Carbohydrate 43, Fiber 4.2, Sugar 5.6, Protein 6.2
MOSTLY A TOMATO SANDWICH WITH BASIL MAYONNAISE
Of course, you could add meat and cheese of your choice to this sandwich. Mine was concocted to reduce my produce inventory. You won't use all of the mayo. Well, you *could* but golly that would be an odd sandwich.
Provided by SusieQusie
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix the mayo, basil, lime juice and zest.
- Split the rolls and generously slather top and bottom with mayo mixture.
- Layer on 1/2 the tomato slices, pepper rings, onion rings and sprouts if using. Top with more tomato.
- Salt and pepper to taste.
- Close the roll and mush it down a bit so it will fit in your mouth.
- Grab plenty of napkins and enjoy!
Nutrition Facts : Calories 1015, Fat 81.8, SaturatedFat 12.4, Cholesterol 84, Sodium 2231, Carbohydrate 61.8, Fiber 3.8, Sugar 15.1, Protein 8.9
SOUTHERN TOMATO PIE
Tomato slices are juicy and mix in well with the creamy/cheesy "custard" in this Southern-inspired tomato pie. The blind baking method helps keep the crust nice and crunchy on the bottom.
Provided by Jasmine
Categories Savory Pies
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
- Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
- Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
- Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 1/4 cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.
- Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese.
- Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 14.5 g, Cholesterol 65.2 mg, Fat 31.1 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 11.2 g, Sodium 733.8 mg
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