Best Tomato Pickled Onion And Coriander Sandwiches Recipes

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PICKLED RED ONIONS



Pickled Red Onions image

These pickled red onions are easy to make and a great topping for tacos, salads, etc. Keep refrigerated.

Provided by itsvince

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h15m

Yield 8

Number Of Ingredients 6

3 cups water
2 red onions, thinly sliced into half-moons
¾ cup white wine vinegar
1 teaspoon sea salt
1 teaspoon white sugar
5 black peppercorns

Steps:

  • Bring water to a boil in a saucepan.
  • Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
  • Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
  • Refrigerate at least 1 hour before serving so that the flavor develops.

Nutrition Facts : Calories 14.8 calories, Carbohydrate 3.5 g, Fiber 0.6 g, Protein 0.4 g, Sodium 226.4 mg, Sugar 1.7 g

TOASTED TOMATO-PANEER SANDWICHES



Toasted Tomato-Paneer Sandwiches image

Paneer is perfect for this toasted sandwich recipe-the cheese is creamy but doesn't melt completely into the spiced tomato sauce. Upgrade your grilled cheese.

Provided by Rachel Gurjar

Time 55m

Yield Makes 6

Number Of Ingredients 19

3 Tbsp. extra-virgin olive oil
2 (6-oz.) packages paneer
1 medium onion, finely chopped
6 garlic cloves, finely chopped
½ jalapeño, seeds removed, finely chopped
1 (1") piece ginger, peeled, finely chopped
1 tsp. cumin seeds
½ tsp. mustard seeds
2 tsp. ground coriander
½ tsp. cayenne pepper
½ tsp. ground turmeric
1 (15-oz.) can crushed tomatoes
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
12 bread slices
1 small red onion, thinly sliced
1½ cups coarsely grated sharp cheddar or low-moisture mozzarella
½ cup chopped cilantro
3 Tbsp. unsalted butter
Ketchup (for serving)

Steps:

  • Heat oil in a large Dutch oven or other heavy pot over medium. Cook paneer in a single layer, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook on other side until golden brown, about 2 minutes. Transfer to a medium bowl; let cool slightly, then crumble into bite-size pieces. Set aside.
  • Add onion, garlic, jalapeño, ginger, cumin seeds, and mustard seeds to same pot and cook (still over medium), stirring often, until onion is softened and translucent, about 5 minutes. Add coriander, cayenne, and turmeric and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in tomatoes, salt, and 1 cup water. Bring to a simmer, then reduce heat to low and stir in reserved paneer. Cover pot and cook, stirring occasionally, until sauce is slightly thickened, 15-20 minutes.
  • Spread a slice of bread with ½ cup sauce. Top with some of the red onion, cheddar, and cilantro (about a sixth of each); close up sandwich with another slice of bread. Repeat with remaining ingredients to make 5 more sandwiches.
  • Melt 1 Tbsp. butter in a small nonstick skillet over medium. Cook 2 sandwiches, pressing down occasionally on them with a spatula to ensure good contact with the pan, until underside is golden brown and crisp, about 3 minutes. Turn sandwiches over and cook until other side is golden brown and cheese is melted, about 3 minutes. Transfer to a plate. Repeat process two more times with remaining butter and sandwiches.
  • Slice sandwiches in half and serve with ketchup.

KACHUMBARI (TOMATO AND ONION RELISH)



Kachumbari (Tomato and Onion Relish) image

In his book, "Koshersoul," the food historian Michael W. Twitty explores the varied cuisines of the global Jewish diaspora. Kachumbari, the Swahili word that means "pickle," can be traced to Kenya and other East African countries where the tomato and onion mix is served as a salad or relish. This dish exemplifies a tradition of hospitality: Appetizers or snacks - salatim in Israel, kemia in North Africa and mezze in the Middle East - are offered to house guests. After tasting the small plates, the visitors then decide if they would like to stay and enjoy the main meal. This deeply flavored kachumbari can be served with nearly any fish or other protein-based dish, and can also be offered alongside plantains, or with hummus and pita.

Provided by Kayla Stewart

Categories     salads and dressings, vegetables, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 9

4 ripe but firm tomatoes, very thinly sliced
2 medium red onions, halved then very thinly sliced
1 carrot, peeled and sliced
1/2 cucumber, peeled and sliced
1 lemon, juiced (4 to 5 tablespoons)
1 tablespoon chrain (beet horseradish) or regular prepared horseradish
1/2 teaspoon red-pepper flakes
1/2 teaspoon garam masala or curry powder
Salt and freshly ground black pepper, to taste

Steps:

  • Place the sliced tomatoes, onions, carrot and cucumber in a bowl. Squeeze lemon juice over the mixture and add the horseradish. Sprinkle with the red-pepper flakes and garam masala, then season with salt and pepper. Toss together to mix.
  • Allow flavors to develop at room temperature for at least 30 minutes or up to 3 hours, then serve as a relish or salad.

TOMATO AND ONION SANDWICH



Tomato and Onion Sandwich image

The only thing my Mom liked better for her midnight snack than just an Onion sandwich was a TOMATO and onion sandwich, This is still a favorite of mine even though not one of my kids or my husband will touch it!

Provided by Sooz Cooks

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

2 slices white bread
1 tablespoon mayonnaise
2 slices onions (sliced really thin)
2 slices tomatoes (ripe, thick sliced)
salt and pepper

Steps:

  • Spread both sides of the white bread with mayonnaise.
  • On one slice of bread, place the onion and tomato slices in layers, starting with the onion.
  • Sprinkle with salt and pepper to taste.
  • Top with the remaining slice of bread. Cut sandwich in half if desired and enjoy!

GRILLED CHEESE, PICKLE AND TOMATO SANDWICHES



Grilled Cheese, Pickle and Tomato Sandwiches image

I know I know! This sounds like a strange combo but I love weird sandwich combinations and I came up with this one using 3 of about my favorite foods in the world Pickles, Tomatoes and good old American cheese. Tastes delicious!

Provided by Little Bee

Categories     Lunch/Snacks

Time 12m

Yield 1 serving(s)

Number Of Ingredients 5

2 slices white bread
butter
1 slice American cheese (Kraft singles work best)
kosher dill pickle (Sandwich Stackers work best)
thinly sliced tomatoes

Steps:

  • Spread butter on one side each of 2 slices of bread.
  • Place 1 piece of American cheese on a non-buttered side of bread.
  • Place tomato slices on top of the cheese.
  • Lay thin slices of dill pickle on top of tomato slices.
  • Put other slice of bread, butter side up, on top.
  • Fry in a pan until both sides are nicely browned.

Nutrition Facts : Calories 203.4, Fat 6.8, SaturatedFat 3.6, Cholesterol 13.6, Sodium 545.9, Carbohydrate 27.1, Fiber 1.2, Sugar 2.1, Protein 8

TOMATO, PICKLED ONION, AND CORIANDER SANDWICHES



Tomato, Pickled Onion, and Coriander Sandwiches image

Categories     Sandwich     Onion     Tomato     Vegetarian     Lunch     Summer     Cilantro     Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 14

Eight 1/2-inch slices whole-grain bread, toasted lightly if desired
1/4 cup mayonnaise
2 large tomatoes, sliced
1/2 cup pickled onions (recipe follows)
1 cup fresh coriander sprigs
For the pickled onion:
1 medium onion, halved lengthwise and sliced crosswise 1/8 inch thick
1/2 teaspoon mustard seeds, crushed
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup plus 2 tablespoons cider vinegar
1 tablespoons sugar
3 garlic cloves, crushed

Steps:

  • Spread bread with mayonnaise and make 4 sandwiches with tomato slices, pickled onions, and coriander sprigs, pressing together gently.
  • In a saucepan of broiling water blanch onion 1 minute and drain. In pan simmer onion and remaining ingredients 3 minutes. Transfer mixture to a small bowl and cool. Onions may be made 2 weeks ahead and chilled, covered. Makes about 1 cup.

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