Hot-Honey Heirloom Tomato Sandwiches with Skillet-Charred Corn

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 8 slices thick-sliced sourdough bread
• 1.5 lb heirloom tomatoes
• 2 cups fresh sweet corn kernels
• 1/3 cup mayonnaise
• 1/2 cup packed fresh basil leaves
• 2 Tbsp chopped fresh chives
• 1 garlic clove
• 3 Tbsp hot honey
• 2 Tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1/2 tsp flaky sea salt
• 1/4 tsp crushed red pepper flakes
• 2 cups baby arugula

Instructions

1. 1Heat a large cast-iron skillet over medium-high until very hot, about 3 minutes. Add the olive oil and swirl to coat the surface.
2. 2Scatter the corn kernels into the skillet in a single layer. Let them sit undisturbed for 2 to 3 minutes until the bottoms blister and char in spots, then toss and cook another 2 minutes until sweet and lightly blackened. Transfer to a plate to cool slightly.
3. 3While the corn cools, stir together the mayonnaise, minced garlic, chopped chives, kosher salt, and a few grinds of black pepper in a small bowl until smooth and fragrant.
4. 4Slice the heirloom tomatoes into generous 1/2-inch rounds. Lay them on a plate or board and season both sides lightly with kosher salt and black pepper so the juices start to bead.
5. 5Toast the sourdough slices in the same skillet or a toaster until deep golden and crisp on both sides, about 2 minutes per side if pan-toasting.
6. 6Spread a generous layer of the garlic-chive mayonnaise on one side of every toast slice while still warm so it melts in slightly.
7. 7Build each sandwich: pile a small handful of baby arugula on the bottom toast, arrange overlapping tomato slices, then spoon the warm charred corn over the tomatoes. Tear basil leaves over the top.
8. 8Drizzle hot honey generously across the corn and tomatoes so it pools into the crevices, then finish with flaky sea salt and a dusting of red pepper flakes.
9. 9Cap with the second mayo-spread toast, press gently, and slice each sandwich on the diagonal if packing for work. Serve immediately while the corn is still warm and the bread stays crunchy against the juicy tomatoes.