Tomato Sandwich
Servings 4 servings
Ingredients
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
Mayo spread
- 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
Sandwich
- 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
Instructions
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
Mayo spread
- Combine ingredients in a medium sized bowl, stir, and season with salt to taste
- Refrigerate until used
Sandwich
- 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