For the Love of Sandwiches | Emmental Crudité Sandwich with Roasted Garlic Aïoli Spread

ROSE & IVY Journal Emmental Crudité Sandwich with Roasted Garlic Aïoli Spread

Sandwiches are an indispensable staple where I come from - they are versatile, easy and the only thing you really need to be invest in is the quality of your ingredients.  Plus you can really eat them from breakfast, lunch or dinner.  A perfect sandwich involves delicious bread (like a baguette or ciabatta) that isn't too tough or chewy; an aged cheese; a bit of green; something creamy, like an avocado and a healthy drizzle of quality extra virgin olive oil. This sandwich includes slices of Emmental cheese layered with radishes, cucumbers and peppery arugula and topped with an easy homemade roasted garlic spread.

For other cheese related goodness read 'Cheese: A Love Story' from ROSE & IVY Journal Issue No.07

Emmental Crudité Sandwich with Roasted Garlic Aïoli Spread


2 cloves of garlic, in shell

1/2 cup good quality extra virgin olive oil

1 tablespoon Dijon mustard

1 egg


SANDWICH (ingredients for one)

Emmental, five to six slices 

Crusty baguette, toasted if desired

Arugula, a small handful 

Radishes, five to six slices

Cucumbers, five to six slices 

To prepare the aïoli, preheat oven to 400 degrees.  Place two garlic cloves in foil with the skins on, drizzle with olive oil, salt and pepper and enclose in the foil.  Bake for 15 minutes or until soft.  Let cool slightly.  Place roasted cloves in a food processor.  Add egg, Dijon mustard and beat until combined.  Slowly add ½ cup olive oil, beating until mixture emulsifies.  Season with salt and pepper to taste.  

To assemble: Slice baguette in half.  Place a dollop of aïoli on bread. Layer cheese slices and vegetables and top with remaining bread.  

Refrigerate any leftover spread and use as a crudité dip, or to add a kick to other sandwiches.

Styling & Photography by Alison