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Balsamic-Marinated Tomato Sandwiches 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 freshly ground pepper, divided 1 garlic clove, minced 4 beefsteak tomatoes, sliced 1/4-inch thick 1 small red onion, thinly sliced 6 individual French bread loaves, split 6 leaves Boston lettuce 2 avocados, sliced Directions In small bowl, whisk together oil, balsamic vinegar, red wine vinegar, tarragon, 1/4-teaspoon each of the salt and pepper and garlic. Place half of the tomato slices and half of the onion slices on platter or in shallow baking dish; drizzle with half of the olive oil mixture. Add remaining tomato and onion; drizzle with remaining olive oil mixture. Let stand at least two hours, spooning juices over tomato and onion four or five times. To assemble sandwiches, place bread loaves, cut side up, on plates or serving 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 pepper. |