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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.
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.