Solo lunches can be such delicious affairs. You can eat leftovers. (One of my all-time favorite foods.) You can eat standing at the frig. (Not recommended.) Or you can build a gourmet sandwich from fixins’ and condiments you have on-hand, such as these pretty and pink pickled red onions.
The fact is, some of my favorite type of restaurant menus to peruse are from sandwich joints. It’s amazing the wild and wonderful things humble sandwich restaurants can come up with—usually for less than $10.
Years ago, one of my favorite lunchtime breaks from work was at a restaurant that packed a pita with cheddar cheese, black and green olives. That’s it. Four ingredients. But it was packed full and then fired in the wood oven and served with a simple vinaigrette. Thinking back on it, it’s a good thing my metabolism was firing high in those days because that sandwich probably had about 1,500 calories—before the french fries on the side!
These days I like to keep specialty condiments in the frig for days when I have homemade bread and can justify the calories. Favorite ingredients include pickles of all types, avocados, hummus or other bean dip, arugula and anything cheese.
In my opinion, a food gets extra points if it’s pretty, so I wanted pretty pickled onions for my condiment selection. These onions fit the bill and make a perfect addition to the toasted Swiss, avocado and arugula sandwich I’m craving a lot these days. Total time is about an hour once you have assembled all your supplies and ingredients. You’ll take away about seven or eight little half-pint jars. You can give some as gifts or just hoard them all for yourself and those sandwich days.