This recipe is adapted from an idea I saw from Whole Foods. Squeezing out the seeds and pulp from the tomato will keep your sandwich filling from becoming soggy.
Ingredients:
1 small onion, thinly sliced 1 cup chopped tomato, cored and seeded 1/4 cup tahini 1 tablespoon rice vinegar 2 teaspoons white miso 4 slices toasted bread 1 cucumber, thinly sliced 1 cup sunflower or mung bean sprouts, optional
Preparation:
In a small bowl, cover onion with ice water and refrigerate for 30 minutes, up to 1 day. When ready to use, drain onions thoroughly.
In a small bowl, stir together tomatoes, tahini, vinegar, miso and 1 to 2 tablespoons water if necessary to make a spreadable paste. Divide tahini mixture between toast slices, top with cucumbers, drained onions and sprouts. Serve immediately.