Heirloom Tomato Sandwiches with Charred Corn Relish & Hot Honey

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 485 cal
• 18g protein
• 52g carbs
• 24g fat
• 7g fiber

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Ingredients

• 8 thick slices sourdough bread slices
• 3 large heirloom tomatoes
• 2 fresh sweet corn ears
• 8 oz fresh mozzarella
• 1/3 cup mayonnaise
• 1/2 cup packed fresh basil leaves
• 3 tbsp honey
• 1 tbsp hot sauce or chili crisp
• 2 tbsp extra-virgin olive oil
• 1 garlic clove
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 2 cups baby arugula

Instructions

1. 1Shuck the corn and rub the ears lightly with a little olive oil. Heat a large cast-iron skillet or grill pan over medium-high heat until very hot, about 3 minutes.
2. 2Place the corn ears in the dry hot skillet and char, turning every 2 minutes, until kernels are blistered and lightly blackened in spots, 8 to 10 minutes total. Transfer to a plate to cool slightly.
3. 3While the corn cools, stir the honey with the hot sauce or chili crisp in a small bowl until smooth; set the hot honey aside. Mince the garlic and fold it into the mayonnaise along with salt and the lemon juice.
4. 4Slice the heirloom tomatoes into generous 1/2-inch rounds. Season both sides lightly with salt and black pepper and let them sit on a paper-towel-lined plate for 5 minutes so excess moisture drains.
5. 5Cut the kernels from the cooled corn cobs into a bowl. Tear half the basil leaves and toss them with the corn, a drizzle of olive oil, and salt to make a quick relish.
6. 6Toast the sourdough slices in the same skillet over medium heat (or in a toaster) until golden and crisp on both sides, about 2 minutes per side. Rub one side of each hot toast lightly with the cut side of any remaining garlic if desired.
7. 7Spread the garlic mayonnaise evenly over one side of every toast. Layer baby arugula on four of the slices, then arrange the seasoned tomato rounds in a single overlapping layer.
8. 8Scatter the charred corn-basil relish over the tomatoes. Tear the fresh mozzarella into pieces and nestle them among the tomatoes. Drizzle everything generously with the hot honey.
9. 9Top with the remaining basil leaves and the second toast slices, mayo-side down. Press gently, slice each sandwich in half on the diagonal if packing, and serve immediately while the toast is still crisp and the tomatoes juicy.