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Tomato Sandwich
Course
Sandwich
Cuisine
American
Prep Time
1
hour
hour
20
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
4
servings
Author
Joe Boyle
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