Balsamic-Marinated Tomato Sandwiches

• 1/4 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons red wine vinegar
• 1 tablespoon chopped fresh tarragon
• 1/2 teaspoon salt, divided
• 1/2 teaspoon fresh ground black pepper, divided
• 1 garlic clove, minced
• 4 beefsteak tomatoes, sliced 1/4 inch thick (or 6 medium tomatoes)
• 1 small red onion, thinly sliced
• 6 loaves French bread, individual size (these are sandwich size loaves)
• 6 leaves boston lettuce (or 1 cup arugula or watercress)
• 2 avocados, sliced

1. In small bowl, whisk together oil, balsamic vinegar, red wine vinegar, tarragon, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic.
2. Place half the tomato slices and half of the onion slices in a shallow baking dish; drizzle with half of the olive oil mixture. Add remaining tomato and onion slices; drizzle with remaining olive oil. Let stand at least 2 hours, spooning juices over tomato and onion 4 or 5 times.
3. To assemble sandwiches: Split bread loaves and place, cut side up, on a platter; brush cut sides with marinade. Divide tomato and onion mixture among loaves. Top with lettuce and avocado; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

extra virgin olive oil, balsamic vinegar, red wine vinegar, tarragon, salt, fresh ground black pepper, garlic, beefsteak tomatoes, red onion, bread, boston lettuce, avocados

Taken from www.food.com/recipe/balsamic-marinated-tomato-sandwiches-171022 (may not work)