Mary Jo and I took a trip to the St. Paul Farmer’s Market Saturday morning and found the tomatoes for this tomato sandwich. The place was packed even though there were some rain showers and it was kind of cool. We arrived at about 9:45 am and it took quite a while to find parking. After driving around, we finally found a spot about three blocks from the market. There is a huge amount of fresh vegetables that the Minnesota growers have for sale…and the prices are amazing compared to grocery stores. Most things are sold by the bunch or tray and not by the pound.
Here are the things that we bought for the total cost of $11.00. Kale $1.00, red onions $1.00, cucumbers $3.00, green tomatoes $3.00, and ripe tomatoes $3.00. Quite a haul I must say.
When tomatoes are in season, I buy and eat, buy and eat, and when I saw this recipe for tomato sandwiches, I knew I had to try it . This is from chef Jose Andres from Washington D.C.
This sandwich features a mayo, dijon mustard spread with capers and parsley finished with lemon juice. Very different but tasty. The red onion is quick pickled and the thyme flavor really kicks it up. The tomato sandwich is just as it looks…juicy! A stout bun that has been toasted is necessary to hold up to the juiciness. I tried to find brioche buns, but no one had them. Mary Jo could have made some of her wonderful brioche buns if she had known that I was going to make these sandwiches. I did find a pretty good bakery bun at our local grocery. It’s really important to toast the bun as it lends a great flavor to the sandwich. I lightly brushed the insides of the buns with olive oil and toasted them on my cast iron grill on the stovetop. This terrific Lodge grill can be found here, through Amazon, an affiliate link.
It’s juicy and messy but totally worth digging into, to experience the great flavors in this tomato sandwich. The mayo sauce makes enough for 4 or 5 sandwiches so make sure you prepare enough…you’ll want to eat more than one!
Tomato SandwichPrint Pin Rate
Pickled red onion
- 1 small red onion , thinly sliced
- 1/3 cup red wine vinegar
- 2/3 cup water
- 2 tbsp sugar
- 1/8 tsp salt
- 1 tsp dried thyme
- 1 tsp black pepper
- 1/2 cup good mayonnaise
- 2 tsp dijon mustard
- 2 tsp capers , drained and chopped
- 2 tsp parsley , fine chopped
- juice from 1/2 lemon
- salt to taste
- 1 or 2 ripe tomatoes , skin removed
- Brioche buns or other stout buns , toasted
- 1 or 2 avocados , halved and sliced lengthwise
- alfalfa sprouts
- salt and black pepper to taste
Pickled red onion
- Place the sliced onions in a medium glass bowl
- Combine all other ingredients in a small sauce pan and place on stove and bring to a boil.
- Pour hot liquid over the onion, stir, and place covered in refrigerator for at least 1 hour
- Combine ingredients in a medium sized bowl, stir, and season with salt to taste
- Refrigerate until used
- Remove the skin of the tomato by cutting the stem out of the tomato and scoring the bottom of the tomato with an X.
- Using a slotted spoon, place the tomato in a large pot of boiling water for 15 to 20 seconds
- Remove with a slotted spoon and immerse in a large bowl of ice water for about 30 seconds
- Use a paring knife to remove the loosened skin and set aside to cool slightly
- Slice the tomato into 1/2 to 3/4 inch slices
- Coat both halves of the toasted buns generously with the mayo spread
- Add avocado slices then tomato which has been sprinkled with salt and pepper
- Add a large forkful of pickled red onion
- Top that with a generous amount of alfalfa sprouts
- Cover with the bun top