Beef Steak Tomato Sandwiches
| Serves | 4 |
|---|---|
| Ingredients | Tomatoes |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | American |
Chef Jeffrey Quasha
Morrison Healthcare
Atlanta-based
Juicy, ripe beef steak tomatoes may not hit some areas of the country until late July or August, but keep this simple sandwich on the front burner. Layering slices of the tomatoes with herbed mayo, pickled onions and avocado showcases their sweet flavor in the best possible way.
Ingredients
Basil mayonnaise
½ cup mayonnaise
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil
1/8 tsp. freshly ground black pepper
Pickled red onions
¼ cup cold water
2 tbsp. unseasoned rice wine vinegar
½ tsp. lemon juice
½ tsp. kosher salt
½ tsp. granulated sugar
½ tsp. chopped fresh thyme
½ cup julienned or thinly sliced red onions
Sandwiches
4 brioche buns
1 large fresh beef steak tomato, peeled if desired
1 large ripe avocado, sliced into 16 slices
2 tsp. extra-virgin olive oil
1 tsp. kosher salt
1 tsp. freshly ground black pepper
¼ cup baby greens, like arugula
Steps
- For basil mayonnaise, in small bowl, combine all ingredients until mixed. Cover and refrigerate at least 2 hours for flavors to blend.
- For pickled onions, in small, nonreactive saucepan over high heat, bring water, vinegar, lemon juice, salt and sugar to a boil. Remove from heat and add fresh thyme. Allow brine to sit for 15 minutes.
- Measure onions into heatproof container; pour brine over onions. Allow to pickle at least 2 hours before service.
- For sandwiches, toast brioche buns. Spread halves of each bun with 1 teaspoon basil mayonnaise. Cut tomato into 4 thick slices. Season tomato slices and avocado with salt and pepper. Layer 1 tomato slice and 4 avocado slices on each bun and drizzle with olive oil. Top each sandwich with pickled onions, baby greens and top bun.
Photo courtesy of Morrison Healthcare