Heirloom Tomato Hot-Honey Sandwiches with Charred Corn

Serves 4 · 15 min prep · 10 min cook

Ingredients

• 8 thick slices crusty sourdough bread
• 1.5 lb heirloom tomatoes
• 2 cups fresh corn kernels
• 1/3 cup mayonnaise
• 3 tbsp hot honey
• 1 cup packed fresh basil leaves
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp crushed red pepper flakes

Instructions

1. 1Heat a large cast-iron skillet or grill pan over medium-high heat until very hot. Add the fresh corn kernels in a single layer and cook without stirring for 2 to 3 minutes until the bottoms char and smell sweet and smoky.
2. 2Toss the corn, then continue cooking another 2 minutes until most kernels show golden-brown blistered spots. Transfer to a bowl and stir in flaky salt and the garlic powder while still warm.
3. 3While the corn cools slightly, slice the heirloom tomatoes into thick 1/2-inch rounds and lay them on a paper-towel-lined plate. Sprinkle lightly with flaky sea salt and black pepper and let them sit 5 minutes so excess moisture draws out.
4. 4Toast the sourdough slices in the same skillet or in a toaster until deep golden and crisp on both sides, about 2 minutes per side if pan-toasting. Rub one side of each hot slice lightly with the cut side of a garlic clove if desired for extra aroma.
5. 5Stir the mayonnaise with half of the hot honey and the crushed red pepper flakes until smooth and slightly spicy-sweet. Spread this mixture generously on the inner face of every toast slice.
6. 6Layer thick tomato slices on four of the dressed toasts, overlapping slightly so every bite gets juicy tomato. Scatter the warm charred corn evenly over the tomatoes.
7. 7Drizzle the remaining hot honey over the corn and tomatoes so it pools in the crevices. Pile fresh basil leaves on top, then crown with the remaining toast slices, mayo side down.
8. 8Press each sandwich gently, cut in half on the diagonal if packing for work, and serve immediately while the toast is still crisp and the tomatoes are cool and juicy. Pack any leftovers with parchment between halves to keep bread from sogging.