Sarasota's Upscale Tomato and Onion Sandwich Recipe

Directions:

1. Aioli - Chop your olive, fairly fine and add to a small bowl with the mayo, lemon zest, thyme and basil. Season with a little pepper and set in the refrigerator until ready to use.
2. Tomatoes and Onions - In a small pan (not metal), add the olive oil and vinegar. Set the tomato and onion slices in and flip to make sure they are covered on both sides. Let marinade 30 minutes to 1 hour. Doesn't need any longer.
3. Grill - I really prefer these grilled, but if not, a indoor grill pan will work. I don't think a saute pan works as well but if that is all you have, it should be fine. I sprayed mine lightly with a non stick spray and brought to medium high heat.
4. Add the onions first as they take a bit longer than the tomatoes. But we don't want them falling apart, just some nice grill marks and then begin to soften (2 minutes per side, approximately). Remove the onions off to the side and add the tomatoes and rolls. The rolls I just like to lightly toast, they take literally just 30 seconds or so. The tomatoes, about 1-2 minutes per side. You still want them firm, not soft, but lightly grilled and warmed up.
5. Sandwich - Spread the aioli on both sides of the bun. I add one tomato slice to the bottom roll, then the onion, then the other tomato slice, arugula and the top roll.
6. Serve - A nice bowl of summertime vegetable soup, favorite potato or vegetable salad, grilled potato wedges or creamy coleslaw and you have a great light dinner.
7. ENJOY!
8. Note: Prep time includes the marinating of the tomatoes and onions.