Balsamic-Marinated Tomato Sandwiches |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Cooking time is actually marinading time. From Cooking Pleasures magazine. Ingredients:
1/4 cup extra virgin olive oil |
1 tablespoon balsamic vinegar |
2 teaspoons red wine vinegar |
1 tablespoon chopped fresh tarragon |
1/2 teaspoon salt, divided |
1/2 teaspoon fresh ground black pepper, divided |
1 garlic clove, minced |
4 beefsteak tomatoes, sliced 1/4 inch thick (or 6 medium tomatoes) |
1 small red onion, thinly sliced |
6 loaves french bread, individual size (these are sandwich size loaves) |
6 leaves boston lettuce (or 1 cup arugula or watercress) |
2 avocados, sliced |
Directions:
1. In small bowl, whisk together oil, balsamic vinegar, red wine vinegar, tarragon, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic.
2. Place half the tomato slices and half of the onion slices in a shallow baking dish; drizzle with half of the olive oil mixture. Add remaining tomato and onion slices; drizzle with remaining olive oil. Let stand at least 2 hours, spooning juices over tomato and onion 4 or 5 times.
3. To assemble sandwiches: Split bread loaves and place, cut side up, on a platter; brush cut sides with marinade. Divide tomato and onion mixture among loaves. Top with lettuce and avocado; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
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