Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary test

1 hr
15 mins
13 mins
1 hr 28 mins


Ingredient Checklist


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

  • 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.

  • 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; fat 14g; cholesterol 5mg; saturated fat 2g; carbohydrates 66g; mono fat 3g; poly fat 6g; insoluble fiber 3g; sugars 9g; protein 12g; vitamin a 680.3IU; vitamin c 18.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.2mg; folate 16.1mcg; vitamin b12 0.1mcg; sodium 951mg; potassium 207mg; calcium 131.3mg; iron 3.2mg.