I’ve briefly talked about my job at the gourmet deli in high school. The best thing I learned there was a ton about food. I gained my love of food and cooking from my grandma, but I cultivated what I already knew and was exposed to more culinary knowledge than I ever imagined in that little store. Although I tend to cook pretty unpretentious food, I know a lot about it.
I also know how to make a pretty good sandwich. There was this great specialty sandwich at the store that I had to make every morning, and if there were any left at the end of the day, I could take them home. I’d usually take the leftover sandwich to school for lunch the next day, and everyone at my table would be jealous. It was a smoked turkey avocado sandwich on ciabatta with a sweet onion vinaigrette. It was, is and forever shall be absolutely delicious.
The sweet onion dressing we used came from a bottle (actually this one), and from reading the ingredients, it looks like it actually doesn’t have much Vidalia onion in it. It’s delicious regardless, but I wanted a homemade version. I came across this recipe a few weeks ago, and I don’t know what took me so long to make it. I’ve made it thicker than the original recipe, and it’s great on sandwiches and salads. It’s also surprisingly simple to make: just roast the veggies, let them cool and toss them with the rest of the ingredients in a blender.
To make my beloved smoked turkey avocado, dress two pieces of good bread with mayo, top it with turkey, top that with a hefty spoonful of this dressing and tomato, lettuce and avocado. Cucumber is also a nice addition, too. I’m sure your coworkers will be jealous of your lunch like my friends in high school.
Roasted garlic and Vidalia onion dressing
adapted from Food and Wine
makes about 2 cups
2 large Vidalia (or other sweet) onions, peeled and quartered
6 large garlic cloves, unpeeled
juice of ½ lemon
¼ cup apple cider vinegar
¼ cup vegetable oil, plus a little for brushing
1. Wrap unpeeled garlic cloves in aluminium foil. Brush onion quarters with oil, and place on a sheet pan. Put garlic clove packet in the middle of the pan, and bake for 1 hour at 425F, stirring after about 30 minutes. The onions will be lightly charred.
2. Let garlic and onion cool. Chop off the root of the garlic, and remove garlic from skin. Add garlic, onions, lemon juice and vinegar in a blender. Blend until well combined and smooth.