When we were in Paris, we stopped at a cafe outside of the Cathedral of Notre Dame for a very late lunch. Having spoken very terrible French, I saw this sandwich on another diner’s table and pointed at it as if to tell our waiter “that one” and muttered off “The Brooklyn Tartine, sil vous plait.” It was around 3pm and we hadn’t eaten since breakfast that morning so to say we were hungry was an understatement. Typically, when I get that hungry only a burger will suffice- something to stick to my ribs. But the Brooklyn Tartine was heaped with a pile of glistening Lox and we were happily enjoying a bottle of wine overlooking the Seine. This was the best sandwich I’ve ever had in my life. The Salmon was fresh, the arugula was crisp and the Aioli was rich, yet light. Best flavor combination all wrapped up in one tasty bite. AND you can totally count the bed of arugula as a vegetable. I only gave John one bite, that’s how amazing it was. If you haven’t fully started to understand the extent of my love affair with Lox, hopefully this recipe will convince you.
Brooklyn Tartine with Dill Aioli
For the Tartine
1 package Lox
1 jar capers
1 package arugula or head of rocket lettuce
1 Loaf of Rye Bread (for toasting)
For the Aioli
1 bunch of fresh Dill
2 garlic cloves
2 eggs (for the yolks)
1 Cup olive oil
½ tsp White Pepper
½ tsp Salt
A blender or Cuisinart food processor
To make the Tartine
Cut the loaf of Rye lengthwise and toast 1-2 slices. This is an open-faced sandwich so I recommend one long slice of bread or two normal size slices of bread. Toast the Rye just until crisp on the outer layer. Place the Lox heaping on top of the toasted Rye open-facing. Lay down a nice size bed of Rocket lettuce and place the Tartine on top. Next you will need to top with the Aioli.
To make the Aioli
Place salt, white pepper, 2 garlic cloves, 1 tablespoon dill, and egg yolks into the blender. Pulse until mixed. Then place the blender on low and add SLOWLY pour in olive oil. The process of adding the olive oil should take at least 2 minutes-totally worth it.
Top the Tartine with a liberal amount of Aioli, then add as many or as few capers as you would like. To enjoy, place the arugula on top of Tartine as you stuff your face, or wait until the Aioli drips off making it into a nice side salad.
