Food & Photo
Zesty lemon aioli punches up the flavor of our elegant sandwiches that take just 20 minutes to toss together.
- 1/3 c mayonnaise
- 1 tsp grated lemon zest
- 1 tsp lemon juice
- 8 slider rolls, split
- 8 oz sliced smoked salmon
- 1 avocado, pitted, peeled, quartered, and sliced
- 1 c baby arugula
- 2 hard-boiled eggs, each cut into 4 slices
- 1/4 c sour cream
- 1/8 tsp cracked pepper
In bowl, combine mayonnaise, lemon zest and juice; spread over cut sides of rolls.
Top bottom halves of rolls with smoked salmon, avocado, arugula, egg slices and dollop of sour cream. Sprinkle with pepper; cover with roll tops.
FRESH LEMON TIP: To get the most juice from a lemon, always start with fruit that’s at room temperature. To quickly bring cold citrus to room temperature, microwave in 10-second intervals, turning, until the chill is removed.
This recipe originally appeared in our print magazine.