Hot-Honey Heirloom Tomato Sandwiches with Charred Corn

Serves 4 · 15 min prep · 10 min cook

Ingredients

• 8 slices thick-sliced sourdough bread
• 1.5 lb heirloom tomatoes
• 2 cups fresh corn kernels
• 1/3 cup mayonnaise
• 1 cup fresh basil leaves
• 8 oz fresh mozzarella
• 3 Tbsp hot honey
• 1 Tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp flaky sea salt

Instructions

1. 1Heat a large cast-iron skillet or grill pan over medium-high heat until very hot. Add the corn kernels in a single layer and cook without stirring for 2 to 3 minutes until deeply charred on one side, then toss and char another 1 to 2 minutes until blistered and sweet-smelling.
2. 2Transfer the charred corn to a bowl, drizzle with a little olive oil, and season with kosher salt and black pepper; set aside to cool slightly so the kernels stay snappy.
3. 3While the corn cools, slice the heirloom tomatoes into thick ½-inch rounds and lay them on a paper-towel-lined tray. Sprinkle lightly with kosher salt and let them sit 5 minutes so excess moisture draws out and the flavor concentrates.
4. 4Toast the sourdough slices in the same hot skillet or in a toaster until golden and crisp on both sides, about 2 minutes per side if pan-toasting; the sturdy crust will hold the juicy toppings.
5. 5Stir the mayonnaise with black pepper. Spread a thin layer on one side of every toast slice so the bread stays protected from tomato juices.
6. 6Layer fresh mozzarella slices on four of the toasts, then stack the salted tomato rounds on top, overlapping slightly. Scatter the charred corn generously over the tomatoes.
7. 7Tuck whole basil leaves between the tomato layers for bright herbal aroma. Drizzle hot honey over the corn and tomatoes so it pools in the crevices and creates sticky-sweet heat.
8. 8Finish with a light sprinkle of flaky sea salt and cracked black pepper. Cap with the remaining mayo-spread toasts, press gently, and slice each sandwich in half on the diagonal.
9. 9Serve immediately while the toast is still warm and the tomatoes are at peak juiciness, or wrap tightly in parchment for a work-friendly pack that holds up for a few hours.