Charred Caprese Sandwich

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

From the kitchen of Carly

Charred bread holds tangy tomatoes blistered until they burst, layered with pickled shallots and a lemon-mustard mayo. Smoke meets acid and sweetness in every bite. A caprese sandwich that actually tastes like something.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup mayonnaise
12 teaspoons Dijon mustard
11 teaspoon fresh lemon juice
1Kosher salt
11 large shallot, thinly sliced into rings
11 garlic clove, finely grated
13 tablespoons red wine vinegar
11/2 baguette, split in half lengthwise
14 tablespoons olive oil, divided
13 cups cherry tomatoes
1Freshly ground black pepper
11 cup (packed) torn basil leaves
11/2 cup (loosely packed) parsley leaves with tender stems
11/2 teaspoon finely grated lemon zest
14 ounces fresh mozzarella, torn into pieces
1Crushed red pepper flakes (for serving)

Instructions

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.