| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
August 1994 |
1 |
servings |
INGREDIENTS
|
|
Eight; (1/2-inch) slices |
|
|
; whole-grain bread, |
|
|
; toasted lightly if |
|
|
; desired |
| 1/4 |
c |
Mayonnaise |
| 2 |
lg |
Tomatoes; sliced |
| 1/2 |
c |
Pickled onions; (recipe follows) |
| 1 |
c |
Fresh coriander sprigs |
| 1 |
md |
Onion; halved lengthwise |
|
|
; and sliced |
|
|
; crosswise 1/8 inch |
|
|
; thick |
| 1/2 |
ts |
Mustard seeds; crushed |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Plus 2 tablespoons cider vinegar |
| 1 |
tb |
Sugar |
| 3 |
|
Garlic cloves; crushed |
INSTRUCTIONS
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.
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