Tortilla Sandwich

TOTAL TIME: 25 min
Prep: 15 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 2 servings
LEVEL: Easy

ingredients

FIG JAM AIOLI:
  • 1 whole egg plus 2 large egg yolks
  • 1 small clove garlic
  • 2 cups olive oil
  • 3 tablespoons lemon juice
  • One 8-ounce container high quality fig jam
  • Salt
TORTILLA SANDWICH:
  • 2 ciabatta buns or good quality French bread rolls
  • 2 tablespoons canola oil
  • Four 1/2-inch slices Spanish tortilla
  • 2 store-bought or homemade marinated peppers, sliced into strips
  • Small handful arugula
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Directions

For the aioli: In a food processor, combine the eggs and garlic. With the processor running, slowly add the oil in a steady stream. Thin down the aioli with the lemon juice, to keep the emulsion from breaking. Add in the jam, and process until fully incorporated. Season with salt.

For the sandwich: Toast the bread in an oven or a hot dry pan. You could also grill it, the char would add a nice flavor to the sandwich.

In a large skillet, heat the oil and sear the slices of tortilla, gently flipping with a spatula until golden brown and crispy, about 1 minute per side.

Spread a generous dollop of the aioli on the buns and place 2 slices of crispy tortilla on each. Top with some marinated peppers, garnish with the arugula. Close the sandwich with the top bun and serve.

Notes

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.
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