Place on a lightly toasted bun. Top with 2 tbsp. tartar sauce, 2 slices of tomato, thinly sliced red onions and approximately ½ cup chopped iceberg lettuce.
Add Vinegar and Sugar to a bowl large enough to hold all salad ingredients. Slowly drizzle in reserved oil oil while whisking constantly to create a simple vinaigrette. Add remaining ingredients to bowl and toss well to coat all ingredients with vinaigrette.
Serve each sandwich sliced in half and accompanied by approximately 4 ounces of autumn broccoli coleslaw.