Roasted Tomato Sandwiches with Vegan Aioli Delight

Ingredients

• 4 large ripe tomatoes, sliced
• 2 tablespoons olive oil
• to taste Salt and pepper
• 8 slices rustic whole-grain bread
• 1 cup fresh basil leaves
• 1 whole avocado, sliced
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon lemon juice
• 0.5 cup raw cashews (soaked in water for 4 hours or overnight)
• 2 tablespoons tahini
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 0.25 cup water (or more for desired consistency)
• to taste Salt

Instructions

1. Preheat the oven to 375°F (190°C). Arrange the sliced tomatoes on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast in the oven for about 25-30 minutes or until they are soft and slightly caramelized.
2. While the tomatoes are roasting, prepare the aioli. Drain and rinse the soaked cashews, then place them in a blender or food processor along with tahini, minced garlic, lemon juice, and water. Blend until smooth and creamy, adding more water if needed. Season with a pinch of salt.
3. Toast the slices of whole-grain bread until golden brown. Spread a generous layer of the vegan aioli on each slice of bread.
4. On half of the bread slices, layer the roasted tomatoes, fresh basil leaves, and avocado slices. Drizzle a bit of balsamic vinegar and sprinkle garlic powder over the vegetables for extra flavor.
5. Top with the remaining slices of bread, aioli side down, and press lightly.
6. Slice the sandwiches diagonally in half and serve immediately with extra aioli on the side for dipping or spreading.