Name: Tomato Sandwich with Mustard Oil
Yield: Makes 2 large open-faced sandwiches
Ingredients: 1 small shallot, finely diced; pinch of salt; 2 large slices of whole wheat or country bread; mayonnaise; 2 perfectly ripe tomatoes, sliced; pickled red onion rings; 2 to 3 teaspoons Champagne vinegar; 2 tablespoons mustard oil

Preparation info

Makes
2
large open-faced sandwiches

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

Mustard oil has a hot, pungent taste with overtones of horseradish. It’s warm and lively—wonderful on slices of big, juicy tomatoes. Try this unusual sandwich of tomatoes, pickled onion rings, and mustard oil with shallots and Champagne vinegar. Settle the tomatoes into a thin swipe of mayonnaise.

Ingredients

2 tablespoons mustard oil
1 small shallot, finely diced
2 to 3 teaspoons

Method

Combine the oil, shallot, vinegar, and salt in a bowl. Taste and adjust the amount of vinegar if necessary.

Spread the bread with a film of mayonnaise. Slice the tomatoes and layer them over the bread. Cover the tomatoes with the onion rings. Drizzle the sauce over the top and serve.

If wild mustard blossoms or brassica plants (cabbage, broccoli, etc.) are in bloom, scatter some