Sweet Onion, Basil and Tomato Sandwich

 

 

Another Javabird.com recipe.

 

From the signs of things, we must be coming up on harvest time for Walla Walla sweet onions.  I love sweet onions—especially Walla Walla’s.  Yes, I know, other parts of the country claim to have sweeter or better tasting onions, but I’ve tried them all and still prefer a Walla Walla onion any day.   The thing is Walla Walla’s never leave me with that funky, belchy aftertaste so common with yellow onions and even some of the other sweet varieties.

 

Growing up, I remember my Dad would say how he could bite into a Walla Walla onion like an apple.  Admittedly, I’m not quite the fanatic he was, but I do agree Walla Walla’s are amazingly sweet and delicious to eat.

 

We'll cook this for our sandwich.

This was Dad's idea of a tasty snack.

Another thing Dad always said he liked to do was take a thick slab of onion and make a sandwich out it.  When I was a kid that sounded like a horrible idea.  I preferred bologna or other luncheon meat growing up.  In fact, about the only vegetable I’d ever put on a sandwich back then was iceberg lettuce.   Iceberg lettuce and luncheon meat?  What the heck was I thinking?

 

Fortunately, I moved on from bologna and other processed meats long ago and have dabbled in all sorts of veggie combinations the last few years.  One I just tried was inspired by Dad’s old comments.  I was hungry to try something new, wanted to keep it fairly light, and I had just brought home a big bag of Walla Walla onions from Costco.

 

Sometimes, my food experiments work out splendidly, as was ultimately the case here.  My sandwich was delicious and I found a whole new way to enjoy onions.

 

 

Let’s Gather The Ingredients

 

For this recipe we’ll need:

 

Don't forget the fresh basil.

I like Walla Walla's, but any sweet onion will do.

1 one-half inch or so slab of Walla Walla Sweet Onion (or your favorite variety)

Several slices of ripe tomato

Several fresh basil leaves

1 or 2 teaspoons of olive oil and soy sauce

1 tablespoon of Sweet Honey Mustard

1 tablespoon of non-fat sour cream

Salt and pepper to taste.

2 slices 7-grain or other whole grain bread

 

Preparation

 

We'll put this on our bread, but let's toast it first.

Mix about one to one. I used non-fat sour cream to "mute" the mustard.

Mix the Sweet Honey Mustard with the non-fat sour cream in a small bowl and set it aside.

 

Slice a ½ inch or so slab off the widest section of the onion.  Slice the tomato and rinse several fresh basil leaves.

 

You'll want to cook this at a medium heat.

Brush a little soy sauce and olive oil over the onion.

The first time I tried this recipe, I poured some oil and soy sauce in a fry pan, and then added my onion.  When all was said and done, I felt like I used far too much soy sauce and the sandwich was too salty.  On my second go-round, I mixed the soy sauce and oil in a small bowl and then brushed it on the onion.  It was much easier to control the amount of soy sauce this way.

 

Once the onion is ready to go, place a flat bottom skillet on the stove and set the heat to medium.  After the pan warms up (about a minute or so) add the onion.  Set the timer for 3 minutes.

 

Now, pop the bread into the toaster.

 

Did somebody say lunch?

I love onions as they start to caramelize.

Come and get it!

Add basil and tomatos. Don't forget the spread.

When the timer goes off, flip the onion and set the timer again for another 3 minutes.  Hint: You may want to add just a touch more oil after flipping if it looks like the onion’s scorching.

 

When the toast is done, spread the mustard/sour cream mix on both slices.

 

I'm going to try adding bacon and avacodo the next time around.

I'm ready to eat. This sure beats luncheon meats!

When the timer goes off a second time, check the onion to see if it’s done to your liking.  If not cook it another minute or so.  Otherwise, remove the pan from the heat and place the onion on the toast.

 

Now, sprinkle a little pepper over the onion and then top with fresh basil and tomato slices.  That’s it, you’re done.

 

Variations

 

I can already envision a couple options I want to try for this recipe.  The first involves adding a slice or two of bacon and the second involves adding some avocado slices.  I also think the combination of the two would be terrific.  Gee, I can hardly want until tomorrow to try it.

 

Enjoy!

 

If you enjoyed this recipe you may want to read:
Portabellas:  No More Gut Bombs For Me
Or for more recipe ideas visit our new Recipe page by clicking here.

 

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