Fustini's Oils and Vinegars
Beefsteak Veggie Sandwich

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Beefsteak Veggie Sandwich



  • 2 large beefsteak tomatoes
  • 1 tablespoon Fustini's Medium Single Varietal olive oil
  • flake salt and pepper to taste
  • 4 brioche buns
  • 1 avocado, peeled and thinly sliced
  • 1 cup sprouts
  • Pickled Onion
  • Herb Mayonnaise
Pickled Onion
  • 2/3 cup water
  • 1/3 cup Fustini's Vinoso Wine Vinegar
  • 2 tablespoons granulated sugar
  • pinch of dry thyme
  • pinch of black peppercorns
  • 1 red onion, peeled and sliced
Herb Mayonnaise


Adapted from Chef José Andrés


Step 1. 

Bring a large pot of water to a simmer over medium-high heat. Score the bottoms of each tomato with an ‘x’ and carefully place in the water. Cook tomatoes for 2-3 minutes, just until the skins begin to loosen. Remove tomatoes and place them in a bowl of ice water to cool. Once cool, remove the skins and cut them into thick slices. Drizzle tomato slices with oil and season with salt and pepper.

Toast buns, if desired, and spread with mayo. Top with tomatoes, avocado, pickled onions, and sprouts.

Step 2.  Pickled Onion

Combine water, vinegar, sugar, thyme, and peppercorns in a small saucepan and bring to a simmer over medium heat. Simmer just long enough to dissolve the sugar. Place onion in a sealable container and pour in the liquid. Let cool to room temperature, cover and refrigerate overnight.

Step 3.  Herb Mayonnaise

Combine herb mayo ingredients together in a small bowl (mayo, dijon, agrodolce capers, parsley, and balsamic), whisk to combine, and keep refrigerated until ready to serve.




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