Balsamic-Marinated Tomato Sandwiches - cooking recipe

Ingredients

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

Preparation

In small bowl, whisk together oil, balsamic vinegar, red wine vinegar, tarragon, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic.
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.
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.