Heirloom Tomato Sandwich with Smoked Corn Mayonnaise

Heirloom Tomato Sandwich with Smoked Corn Mayonnaise requires about 50 minutes from start to finish. For 89 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 373 calories, 8g of protein, and 20g of fat. This recipe serves 8. It is brought to you by Soup Addict. 321 person were glad they tried this recipe. It is a good option if you're following a dairy free diet. Head to the store and pick up mayonnaise, red wine vinegar, ears corn, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is good. Try Mostly a Tomato Sandwich With Basil Mayonnaise, Bourbon Caramelized Bacon and Heirloom Tomato BLT with Fried Eggs + Smoked Gouda, and Heirloom Tomato & Sweet Corn Pizzas for similar recipes.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

The instructions below are for standard grills. If you have a dedicated smoker, you no doubt know how to prepare it for smoking.Prepare your charcoal grill for indirect heating using lump charcoal (if using a gas grill, light one side of the grill to medium-high)Drain the wood chips and wrap in a foil packet. Cut small slits in the foil, so smoke can escape. (If you have a smoker box for grills, you can use that instead.) Place the packet on top of the coals/burner shield and wait for smoke to begin streaming from the slits.Place one of the corn cobs on the grate opposite the heat. If using a gas grill, open all vents wide, and cover the grill with the lid askew so air can flow in. Position the lid vent over the corn so that the smoke will flow over the corn and out the vent above it. If using a gas grill. Let the corn smoke for 20 to 30 minutes, or until it turns a light honey color.While the one ear of corn smokes, cut the kernels from the second cob. Add the corn, mayo, basil, and vinegar to a blender. When the smoked corn is ready, slice the its kernels from the cob and add to the blender. Puree the mixture until smooth. Set aside.Slice the loaf of bread in half across the equator (like a hamburger bun).Optional: lightly toast the cut sides of the loaf under the broiler.Spread the cut sides of the loaf very generously with the smoked corn mayonnaise.On the bottom half, shingle one layer of tomato slices to cover the cut side. Season with a pinch of salt and pepper. Add another layer, and season with salt and pepper. If your loaf is thick, add a third layer and season. Sprinkle the top layer with the minced basil.Add the other half of the loaf to close the sandwich. Slice with a long, very sharp serrated knife, taking care not to press down on the sandwich as you're slicing. Serve immediately.Sandwich inspired by Season 1, Episode 5 of "A Chef's Life"

 

Step by step:

1. The instructions below are for standard grills. If you have a dedicated smoker, you no doubt know how to prepare it for smoking.Prepare your charcoal grill for indirect heating using lump charcoal (if using a gas grill, light one side of the grill to medium-high)

2. Drain the wood chips and wrap in a foil packet.

3. Cut small slits in the foil, so smoke can escape. (If you have a smoker box for grills, you can use that instead.)

4. Place the packet on top of the coals/burner shield and wait for smoke to begin streaming from the slits.

5. Place one of the corn cobs on the grate opposite the heat. If using a gas grill, open all vents wide, and cover the grill with the lid askew so air can flow in. Position the lid vent over the corn so that the smoke will flow over the corn and out the vent above it. If using a gas grill.

6. Let the corn smoke for 20 to 30 minutes, or until it turns a light honey color.While the one ear of corn smokes, cut the kernels from the second cob.

7. Add the corn, mayo, basil, and vinegar to a blender. When the smoked corn is ready, slice the its kernels from the cob and add to the blender. Puree the mixture until smooth. Set aside.Slice the loaf of bread in half across the equator (like a hamburger bun).Optional: lightly toast the cut sides of the loaf under the broiler.

8. Spread the cut sides of the loaf very generously with the smoked corn mayonnaise.On the bottom half, shingle one layer of tomato slices to cover the cut side. Season with a pinch of salt and pepper.

9. Add another layer, and season with salt and pepper. If your loaf is thick, add a third layer and season. Sprinkle the top layer with the minced basil.

10. Add the other half of the loaf to close the sandwich. Slice with a long, very sharp serrated knife, taking care not to press down on the sandwich as you're slicing.

11. Serve immediately.Sandwich inspired by Season 1, Episode 5 of "A Chef's Life"

Nutrition Information:

covered percent of daily need