Thanksgiving Leftover Sandwich with Roasted Garlic & Thyme Aioli Recipe

Preheat the oven to 400 degrees.

Cut the top half inch of a head of garlic. Place in a sheet of aluminum foil, drizzle with the tsp of olive oil, then wrap with foil and roast for about 25 minutes, until the cloves are easily pierced with a fork. Remove from oven and set aside until cool enough to handle.

In a medium bowl, add the egg yolk, lemon juice, dijon mustard, and salt, whisking to combine. Very slowly drizzle in the ¾ cup olive oil, whisking thoroughly throughout (or using an immersion blender, which we prefer). It’s very important here to go as slow as possible to make a stable emulsion. Start with just a few drops, and slowly increase the quantity of oil. Whisk or blend until desired consistency is reached.

Squeeze out the roasted garlic cloves into the aioli and add the fresh thyme leaves. Mix or blend until evenly distributed.

Preheat a cast iron skillet to medium heat and add the tbsp of olive oil. Toast the bread for a minute or so on each side, until lightly browned.

Assemble the sandwich. Add the aioli and remaining sandwich ingredients. Enjoy!