Categories: Sandwiches/Wraps
Ingredients
- 1/2 cup mayo
- 2 tsp Dijon
- 1 tsp fresh lemon juice
- salt
- 1 large shallot, thinly sliced
- 1 garlic clove, grated
- 3 tbsp red wine vinegar
- baguette
- olive oil
- 3 cups cherry tomatoes
- big handful of torn basil and parsley
- smidge of finely grated lemon zest
- pepper
- 4 oz mozzarella, torn
- crushed red pepper flakes
Directions
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Mix mayo, Dijon, and lemon juice in a small bowl; season with salt. Then combine shallot, garlic and red wine vinegar in another bowl; season with salt. Let sit 10 minutes.
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Split the baguette in half lengthwise, brush cut sides with olive oil and grill over medium-high. Transfer to a plate; season with salt.
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Set a large cast-iron skillet on grill grate and let it get hot. Drizzly cherry tomatoes with some olive oil and toss to coat. Grill in skillet, shaking pan often, until blistered, about 3 minutes. Mix into shallot mixture. Let cool slightly.
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Add basil, parsley and lemon zest and toss to combine. Season with salt and pepper. Spread bread with mayo mixture. Top with mozzarella and tomato salad; sprinkle with red pepper flakes.