Lunch: Charred Caprese Sandwich

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

This recipe includes superfoods such as:

Lemon, Basil

Health benefits of Charred Caprese Sandwich

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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)

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.