SilentSeeker
Culinary Explorer
Hey everyone! When you're craving a quick and effortless weeknight dinner, sandwiches are your best bet, especially during those laid-back summer evenings so I'm sharing this super easy recipe that needs minimal prep and assembly time, they're the ultimate solution for satisfying hunger without the hassle. Try it!
Ingredients
For the pickled red onions:
Put the onion slices in a bowl. Mix the vinegar, water, salt, and sugar in a measuring cup until dissolved. Pour over the onions and let sit while you prepare the rest of the sandwich. They will keep stored in the fridge for several weeks.
Broil the rolls (optional)
Arrange the oven rack to the top position (or second from top if it feels too close to the elements) and preheat to broil. Put the rolls cut-side up on a small baking tray and slide under the broiler. Watching carefully, toast the buns to your liking. It will only take a couple of minutes.
Prep the lettuce:
Remove the core from the iceberg lettuce head either with a small paring knife or by banging it on the counter and twisting the core out. Cut in half vertically (through the cored end). Cut two 1/2-inch-thick slabs from the middle on each side, creating four similar-sized slabs. (Save the remaining lettuce for another use.)
Build the sandwiches:
For each sandwich, arrange the bacon on the bottom bun. Top with a slab of lettuce, 1/4 cup of the dressing, the tomato slices, and some pickled red onions, if desired. Close with the top bun. Repeat to make 3 more sandwiches. Then serve!
Ingredients
For the pickled red onions:- 1 medium red onion, thinly sliced root to stem
- 1/2 cup white wine vinegar
- 1/2 cup water
- 1/2 teaspoon kosher salt
- 1 pinch sugar
- 4 roll ciabatta rolls, halved, cut side toasted under the broiler
- 1 head iceberg lettuce, outer leaves removed
- 12 to 16 slices cooked bacon
- 1 cup blue cheese dressing
- 4 to 8 slices tomato
Method
Pickle the onions:Put the onion slices in a bowl. Mix the vinegar, water, salt, and sugar in a measuring cup until dissolved. Pour over the onions and let sit while you prepare the rest of the sandwich. They will keep stored in the fridge for several weeks.
Broil the rolls (optional)
Arrange the oven rack to the top position (or second from top if it feels too close to the elements) and preheat to broil. Put the rolls cut-side up on a small baking tray and slide under the broiler. Watching carefully, toast the buns to your liking. It will only take a couple of minutes.
Prep the lettuce:
Remove the core from the iceberg lettuce head either with a small paring knife or by banging it on the counter and twisting the core out. Cut in half vertically (through the cored end). Cut two 1/2-inch-thick slabs from the middle on each side, creating four similar-sized slabs. (Save the remaining lettuce for another use.)
Build the sandwiches:
For each sandwich, arrange the bacon on the bottom bun. Top with a slab of lettuce, 1/4 cup of the dressing, the tomato slices, and some pickled red onions, if desired. Close with the top bun. Repeat to make 3 more sandwiches. Then serve!
