Blistered Tomato Caprese Sandwich

Blistered Tomato Caprese Sandwich

Course: Sandwich
Cuisine: American
Keyword: tomato sandwich recipes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Energy: 570 kcal
Author: Jennifer
An easy and delicious warm tomato sandwich, made with cherry tomatoes, basil and fresh mozzarella and serve on grilled bread. Can be made entirely on the BBQ (or on the stovetop)
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Ingredients

For the Mustard Mayo:

  • 1/2 cup mayonnaise
  • 2 tsp. Dijon mustard
  • 1 tsp. fresh lemon juice
  • Salt and freshly ground pepper

For the Shallots:

  • 1 large shallot thinly slices (you could sub thinly sliced red onion here)
  • 2 cloves garlic finely chopped
  • 3 Tbsp. red wine vinegar
  • Salt and freshly ground pepper

For the sandwich:

  • 1 baguette cut in half lengthwise (or 1/2 baguette, cut in half lengthwise for open-faced sandwiches)
  • 3 Tbsp. olive oil divided
  • 3 cups cherry tomatoes
  • Salt and freshly ground pepper
  • 1 cup torn basil leaves
  • 4 oz. fresh mozzarella torn or cut into pieces
  • Crushed red pepper flakes

Instructions

  1. Prepare the mustard mayo by combining all the ingredients and stirring until well combined and smooth. Set aside.
  2. Place the shallots and garlic in a small bowl and add red wine vinegar. Stir to moisten then set aside.
  3. Cut baguette in half lengthwise and brush the cut side with olive oil. Grill over medium-high heat until golden and lightly charred. Season with salt and pepper. Set aside.
  4. Place cast-iron skillet on BBQ grill or on stove-top over medium-high heat. Add 2 Tbsp. olive oil, then add tomatoes and cook, shaking the pan often to rotate the tomatoes, until they are blistered and lightly charred, about 4-5 minutes. Add tomatoes to a large bowl, then pour reserved shallot/vinegar mixture over-top. Stir to combine, then set aside to cool a bit.
  5. If making a standard sandwich, spread mayo on one piece of the grilled bread. On the other piece of bread, place cut or torn fresh mozzarella. Sprinkle with salt, pepper and a pinch of crushed red pepper flakes. Add torn basil to slightly cooled tomatoes, season with salt, pepper and a pinch of crushed red pepper flakes and stir gently to combine. Using a slotted spoon (to leave the liquid in the bowl behind), spoon tomatoes with shallots over mozzarella. Top with other piece of grilled bread, then cut in to smaller serving pieces.
  6. For open-faced sandwiches, prepare as above, but spread mayo on both pieces of bread and top each with mozzarella and tomatoes.