Ingredients

The following ingredients have 4 Servings
  • 1/2 cup mayonnaise
  • 2 tsp. Dijon mustard
  • 1 tsp. fresh lemon juice
  • Salt and freshly ground pepper
  • 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
  • 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

Instruction

  • Prepare the mustard mayo by combining all the ingredients and stirring until well combined and smooth. Set aside.
  • Place the shallots and garlic in a small bowl and add red wine vinegar. Stir to moisten then set aside.
  • 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.
  • 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.
  • 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.
  • For open-faced sandwiches, prepare as above, but spread mayo on both pieces of bread and top each with mozzarella and tomatoes.