Charred Caprese Sandwich

bon appétit sandwich appetizer summer tomato mozzarella basil italian parsley vegetarian quick & easy pescatarian peanut free tree nut free soy free kosher

Andy Baraghani

Serves 4

Source

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)

Method

Mix mayonnaise, mustard, and lemon juice in a small bowl; season with salt.

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.

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.

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.

Spread both halves of baguette with mayonnaise mixture. Top with mozzarella, tomato salad, and shallots, and sprinkle with red pepper flakes.

Mayonnaise can be made 3 days ahead. Cover and chill.