Eddie and I often would make a quick sandwich for lunch, grab a yogurt, and finish our bag with a fruit. When I decided to make this sandwich for dinner, I was a bit hesitant to make just another sandwich. This recipe, however, looked and sounded interesting enough with the pickled onion and the herbed aioli. This came out to be one of the best sandwiches we had ever made at home.
The pickled onions were sweet, surprisingly, because “pickled” to me meant tart. I didn’t follow the recipe through and through, using dried herbs instead of fresh. So even though I knew my herb aioli was going to be great, I also wondered how different it would be with the fresh herbs. I served the sandwich with some oven-fried crinkle fries.
This recipe came from Cooking Light, August 2012. 4 servings.