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Adapted from Chef José Andrés
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.
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.
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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