Cheddar-Avocado-Pickled Onion Sandwich
Author: Nicole
Ingredients
Quick Pickled Onions
  • ½ medium red onion
  • ½ cup water
  • ¼ cup distilled white vinegar
  • ¼ cup apple cider vinegar
  • 4 teaspoons honey (see Notes)
  • 1-1/2 teaspoons fine sea salt
  • ¼ teaspoon red pepper flakes (optional)
Sandwich
  • ¼ baguette
  • ½ ripe avocado
  • 1 tablespoon pickled onions
  • Handful of lightly dressed greens (such as arugula or kale) (see Notes)
  • 1 to 2 ounces sharp cheddar cheese, cut into thick slices
  • Sea salt
Instructions
Make Quick Pickled Onions:
  1. Thinly slice red onion.
  2. Place onion slices in a 1-pint mason jar or similar heat-safe container.
  3. In a small saucepan, combine water, distilled white vinegar, apple cider vinegar, honey, salt, and pepper flakes (if using).
  4. Bring mixture to a gentle simmer over medium heat. Carefully pour mixture over onions in the jar. Use a spoon to submerge onions.
  5. Let pickled onions cool to room temperature (about 20 to 30 minutes). At this point they should be sufficiently pickled for serving.
  6. Cover and refrigerate remaining pickled onions.
  7. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
Make Sandwich:
  1. Slice baguette lengthwise.
  2. Spread avocado over bottom half of baguette, top with pickled onions, dressed greens, cheese and top half of baguette.
Notes
* You can use maple syrup in place of honey.
* You can toss your greens in a bit of olive oil and lemon juice or any vinaigrette you like. Peggy’s Vinaigrette works great.
Recipe by Riegl Palate at https://www.rieglpalate.com/cheddar-avocado-pickled-onion-sandwich/