Eight 1/2-inch slices whole-grain bread, toasted lightly if desired
1/4 cup mayonnaise
2 large tomatoes, sliced
1/2 cup pickled onions (recipe follows)
1 cup fresh coriander sprigs
1 medium onion, halved lengthwise and sliced crosswise 1/8 inch thick
1/2 teaspoon mustard seeds, crushed
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup plus 2 tablespoons cider vinegar
1 tablespoons sugar
3 garlic cloves, crushed
Directions
Spread bread with mayonnaise and make 4 sandwiches with tomato slices, pickled onions, and coriander sprigs, pressing together gently.
In a saucepan of broiling water blanch onion 1 minute and drain. In pan simmer onion and remaining ingredients 3 minutes. Transfer mixture to a small bowl and cool. Onions may be made 2 weeks ahead and chilled, covered. Makes about 1 cup.
