The Ultimate Sandwich Veggie & Toppings Platter
A vibrant produce platter featuring thick-sliced heirloom tomatoes, ruffled green leaf lettuce, shaved onions, sliced avocado with lime, cucumber ribbons, and pepperoncini.
Ingredients
- •2 large heirloom tomatoes, sliced 1/2-inch thick
- •1 head green leaf lettuce, washed and thoroughly dried
- •0.5 medium red onion, shaved paper-thin
- •2 ripe Hass avocados, pitted and sliced
- •1 tablespoon fresh lime juice
- •1 medium English cucumber, shaved into long ribbons with a Y-peeler
- •0.5 cup whole or sliced pepperoncini, drained and patted dry
- • to taste flaky sea salt (such as Maldon)
- • to taste freshly cracked black pepper
- •1 tablespoon extra virgin olive oil (optional, for drizzling)
Instructions
- 1.
Place the shaved red onions into a small bowl of ice water for 10 minutes to mellow their sharpness and increase crispness, then drain thoroughly and pat dry with paper towels.
- 2.
Using a Y-peeler or mandoline, slice the English cucumber lengthwise into long, paper-thin ribbons, stopping when you reach the seedy core. Loosely roll or fold the ribbons into decorative nests.
- 3.
Halve, pit, and slice the avocados. Immediately brush or gently toss the slices with fresh lime juice to prevent browning and add bright acidity.
- 4.
Choose a large, flat serving platter or wooden board. Create a bed on one side using the ruffled green leaf lettuce leaves, fluffing them for maximum volume.
- 5.
Fan out the thick heirloom tomato slices alongside the lettuce. Arrange the seasoned cucumber ribbon nests, sliced avocado fans, drained pepperoncini, and shaved red onions in distinct, colorful clusters across the remaining space.
- 6.
Generously season the heirloom tomato slices and avocado with flaky sea salt and freshly cracked black pepper. Lightly drizzle the tomatoes and cucumbers with extra virgin olive oil just before serving.
Tips
- 💡Soaking the shaved onions in ice water takes away the harsh sulfur bite, keeping them crisp and pleasant for raw sandwich topping.
- 💡Thoroughly dry lettuce leaves using a salad spinner; wet greens will make sandwiches soggy and dilute spreads.
- 💡Season the heirloom tomatoes with flaky sea salt right before serving to avoid excessive moisture weeping on the platter.
- 💡For easy serving, keep a pair of small tongs or cocktail forks next to the platter so guests can build their custom sandwiches effortlessly.
Recipe from TheCookbook.ai
Created by Shannon Williams