Following Monday night's huge Thanksgiving on the Half-Year meal, that nearly-perfectly cooked beef tenderloin left tempting remnants that have helped me get through a couple of lunches. I picked up some brioche rolls, though, because I wanted to make another attempt at creating a fancy sandwich for the first supper of June.
So I made another from-scratch aioli, based in part on a recipe shared by dear friends from Princeton, and it was perfect. Some thick slices of white cheddar, some caramelized Vidalia onions, more aioli on top, and (for the first time?) macaroni salad on the side.
Red Curry Aioli based on a recipe shared by David Wald of Princeton, NJ.
"Easy Macaroni Salad," from Center Cut Cook.