Ingredients for Balsamic Marinated Tomato Sandwiches
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 2 large beefsteak tomatoes, sliced
- 1 large red onion, thinly sliced
- 1 loaf french bread
- 4 leaves boston lettuce
- 1 avocado, sliced
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How to Make Balsamic Marinated Tomato Sandwiches
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon red wine vinegar, 1 tablespoon chopped fresh tarragon, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 clove minced garlic.
- Place half of the sliced tomatoes and half of the thinly sliced red onion in a shallow baking dish.
- Drizzle with half of the olive oil mixture, ensuring all tomato and onion slices are lightly coated.
- Add the remaining tomato and onion slices to the dish.
- Drizzle with the remaining olive oil mixture.
- Cover the dish and let it stand in the refrigerator for at least 2 hours, or preferably longer (up to 4 hours), spooning the juices over the tomatoes and onions 4 or 5 times during marinating.
- To assemble the sandwiches: split your bread loaves in half lengthwise and place them cut-side up on a platter.
- Brush the cut sides of the bread with the marinade.
- Divide the marinated tomato and onion mixture evenly among the bread halves.
- Top with fresh lettuce leaves and sliced avocado.
- Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Nutrition Information (Approximate per serving)
Sodium
123 g
Sugar
17g
Fat
28g
Carbs
82g
