Charred Caprese Sandwich
A gourmet twist on the classic Caprese sandwich featuring charred bread, blistered tomatoes, fresh mozzarella, and herbs. The sandwich is elevated with a tangy mayo-mustard spread and pickled shallots.
Ingredients
- •½ cup mayonnaise
- •2 teaspoons Dijon mustard
- •1 teaspoon fresh lemon juice
- •1 pinch Kosher salt
- •1 large shallot
- •1 clove garlic
- •3 tablespoons red wine vinegar
- •½ whole baguette
- •4 tablespoons olive oil
- •3 cups cherry tomatoes
- •1 pinch black pepper
- •1 cup basil leaves
- •½ cup parsley leaves
- •½ teaspoon lemon zest
- •4 ounces fresh mozzarella
- •1 pinch red pepper flakes
Cooking Instructions
- 1.
Mix mayonnaise, mustard, and lemon juice in a small bowl; season with salt.
3 min
- 2.
Toss shallot, garlic, and vinegar in another small bowl; season with salt. Let sit 10 minutes. Drain, reserving shallots and vinegar separately in small bowls.
10 min
- 3.
Prepare a grill for medium-high heat. Brush cut sides of bread with 2 Tbsp. oil total and grill until lightly charred, about 2 minutes per side. (Or broil bread halves, cut side up, until lightly charred, about 2 minutes.) Season with salt; let cool.
5 min
- 4.
Heat a large cast-iron skillet over medium-high (you can do this directly on the grill grates or on a burner). Toss tomatoes with remaining 2 Tbsp. oil and cook, shaking pan often, until tomatoes are blistered and lightly charred, about 3 minutes. Add tomatoes to bowl with reserved vinegar; season with salt and pepper. Let cool slightly, then add basil, parsley, and lemon zest and toss gently to combine. Taste and season with salt and pepper as needed.
8 min
- 5.
Spread both halves of baguette with mayonnaise mixture. Top with mozzarella, tomato salad, and shallots, and sprinkle with red pepper flakes.
5 min
- 6.
Mayonnaise can be made 3 days ahead. Cover and chill.
