Tomato, pickled onion, and coriander sandwiches
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Eight; (1/2-inch) slices | ||
| ; whole-grain bread, | ||
| ; toasted lightly if | ||
| ; desired | ||
| ¼ | cup | Mayonnaise |
| 2 | larges | Tomatoes; sliced |
| ½ | cup | Pickled onions; (recipe follows) |
| 1 | cup | Fresh coriander sprigs |
| 1 | medium | Onion; halved lengthwise |
| ; and sliced | ||
| ; crosswise 1/8 inch | ||
| ; thick | ||
| ½ | teaspoon | Mustard seeds; crushed |
| ½ | teaspoon | Freshly ground black pepper |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Salt |
| ¼ | cup | Plus 2 tablespoons cider vinegar |
| 1 | tablespoon | Sugar |
| 3 | Garlic cloves; crushed | |
Directions
FOR THE PICKLED ONION
Spread bread with mayonnaise and make 4 sandwiches with tomato slices, pickled onions, and coriander sprigs, pressing together gently.
In a saucepan of broiling water blanch onion 1 minute and drain. In pan simmer onion and remaining ingredients 3 minutes. Transfer mixture to a small bowl and cool. Onions may be made 2 weeks ahead and chilled, covered.
Makes about 1 cup.
Makes 4 sandwiches.
Gourmet August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.