Name: Marinated Tomato Sandwiches
Total time: 30 min
Ingredients: ⅓ cup cider vinegar; ¼ cup water; 2½ teaspoons sugar; ½–1 teaspoon sriracha; 1/8 teaspoon table salt; 2 vine-ripened tomatoes (4 ounces each), cored and sliced ¼ inch thick; ½ avocado , sliced thin; 2 English muffins , split and lightly toasted; ½ ounce (¼ cup) alfalfa sprouts; ½ cup watercress

Why This Recipe Works

Heating the tomatoes in a seasoned vinegar-sriracha mixture tenderized them and punched up their flavor. A toasted English muffin provided a craggy, grippy base that could absorb the tomato juices. Adding mashed avocado before layering on the tomatoes and alfalfa sprouts provided richness. The sprouts prevented the layers of tomato from slipping, and their earthiness highlighted the tomatoes’ sweet, fruity flavor.

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Before You Begin

Choose tomatoes that are 2 to 2½ inches in diameter to make the neatest sandwich. If you do not own a microwave, heat the marinade in a small saucepan over medium-high heat. When it registers 160 to 170 degrees, pour it over the tomatoes. You can substitute baby arugula for the watercress. For a spicier sandwich, use the full amount of sriracha.

Instructions

Stir together vinegar, water, sugar, sriracha, and salt in 8-inch square microwave-safe baking dish. Add tomatoes in even layer. Microwave until marinade begins to steam, 1½ to 2 minutes. Let tomatoes marinate at room temperature for 10 minutes.

Line large plate with single layer of paper towels. Transfer tomatoes to prepared plate. Divide avocado between English muffin bottoms. Using fork, lightly mash avocado.

To build each sandwich, top avocado with one-quarter of tomato slices followed by half of alfalfa sprouts, another quarter of tomato slices, half of watercress, and English muffin top. Serve.