Name: Charred Caprese Sandwich
Yield: Serves 4
Ingredients: 1/2 cup mayonnaise; 2 teaspoons Dijon mustard; 1 teaspoon fresh lemon juice; Kosher salt; 1 large shallot, thinly sliced into rings; 1 garlic clove, finely grated; 3 tablespoons red wine vinegar; 1/2 baguette, split in half lengthwise; 4 tablespoons olive oil, divided; 3 cups cherry tomatoes; Freshly ground black pepper; 1 cup (packed) torn basil leaves; 1/2 cup (loosely packed) parsley leaves with tender stems; 1/2 teaspoon finely grated lemon zest; 4 ounces fresh mozzarella, torn into pieces; Crushed red pepper flakes (for serving)

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Photo by Alex Lau

How do you improve on a classic Caprese? Grill your tomatoes—and create a Charred Caprese Sandwich.

Recipe information

Yield
Serves 4

Ingredients

1/2 cup mayonnaise

2 teaspoons Dijon mustard

1 teaspoon fresh lemon juice

Kosher salt

1 large shallot, thinly sliced into rings

1 garlic clove, finely grated

3 tablespoons red wine vinegar

1/2 baguette, split in half lengthwise

4 tablespoons olive oil, divided

3 cups cherry tomatoes

Freshly ground black pepper

1 cup (packed) torn basil leaves

1/2 cup (loosely packed) parsley leaves with tender stems

1/2 teaspoon finely grated lemon zest

4 ounces fresh mozzarella, torn into pieces

Crushed red pepper flakes (for serving)

Preparation

Step 1
Mix mayonnaise, mustard, and lemon juice in a small bowl; season with salt.
Step 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.
Step 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.
Step 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.
Step 5
Spread both halves of baguette with mayonnaise mixture. Top with mozzarella, tomato salad, and shallots, and sprinkle with red pepper flakes.
Do Ahead
Step 6
Mayonnaise can be made 3 days ahead. Cover and chill.