Source: Better Homes and Gardens

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Recipe Summary

soak:
1 hr
prep:
15 mins
grill:
13 mins
Servings:
4
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Ingredients

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Directions

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  • At least 1 hour before grilling, soak plank in enough water to cover. Place a weight on plank so it stays submerged during soaking.

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  • For a charcoal or gas grill, place plank on the rack of a covered grill directly over medium heat. Grill, uncovered, for 3 to 5 minutes or until plank starts to crackle and smoke. Meanwhile, sprinkle tomatoes with salt and black pepper. Turn plank over; place tomato slices on plank. Cover and grill for 10 to 15 minutes or until tomatoes are softened and starting to brown, turning once halfway through grilling. Add onion slices to grill for the last 5 to 8 minutes of grilling or until onion is tender, turning once. Remove tomatoes and onion from grill. Separate onion into rings.

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  • For remoulade, in a small bowl combine mayonnaise, relish, ketchup, capers, mustard, parsley, and bottled hot pepper sauce. Spread remoulade on cut sides of buns. Fill with arugula, radishes, tomatoes, and onion.

Nutrition Facts

425 calories; total fat 14g; saturated fat 2g; polyunsaturated fat 6g; monounsaturated fat 3g; cholesterol 5mg; sodium 951mg; potassium 207mg; carbohydrates 66g; fiber 3g; sugar 9g; protein 12g; trans fatty acidg; vitamin a 680IU; vitamin c 18mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 16mcg; vitamin b12mcg; calcium 131mg; iron 3mg.

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
08/24/2015
These are delicious!!!  As a Vegan I substituted vegainaisse for mayonnaise.  This will be a KEEPER!