Skip to main content

Charred Caprese Sandwich

Image may contain Plant Food Meal Dish and Salad
Photo by Alex Lau

How do you improve on a classic Caprese? Grill your tomatoes—and create a Charred Caprese Sandwich.


Serves 4

1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
Kosher salt
1 large shallot, thinly sliced into rings
1 garlic clove, finely grated
3 tablespoons red wine vinegar
1/2 baguette, split in half lengthwise
4 tablespoons olive oil, divided
3 cups cherry tomatoes
Freshly ground black pepper
1 cup (packed) torn basil leaves
1/2 cup (loosely packed) parsley leaves with tender stems
1/2 teaspoon finely grated lemon zest
4 ounces fresh mozzarella, torn into pieces
Crushed red pepper flakes (for serving)

Step 1

Mix mayonnaise, mustard, and lemon juice in a small bowl; season with salt.

Step 2

Toss shallot, garlic, and vinegar in another small bowl; season with salt. Let sit 10 minutes. Drain, reserving shallots and vinegar separately in small bowls.

Step 3

Prepare a grill for medium-high heat. Brush cut sides of bread with 2 Tbsp. oil total and grill until lightly charred, about 2 minutes per side. (Or broil bread halves, cut side up, until lightly charred, about 2 minutes.) Season with salt; let cool.

Step 4

Heat a large cast-iron skillet over medium-high (you can do this directly on the grill grates or on a burner). Toss tomatoes with remaining 2 Tbsp. oil and cook, shaking pan often, until tomatoes are blistered and lightly charred, about 3 minutes. Add tomatoes to bowl with reserved vinegar; season with salt and pepper. Let cool slightly, then add basil, parsley, and lemon zest and toss gently to combine. Taste and season with salt and pepper as needed.

Step 5

Spread both halves of baguette with mayonnaise mixture. Top with mozzarella, tomato salad, and shallots, and sprinkle with red pepper flakes.

Do Ahead

Step 6

Mayonnaise can be made 3 days ahead. Cover and chill.

How would you rate Charred Caprese Sandwich?

  • So, the recipe states that it serves 4 as an appetizer and calls for 1/2 baguette sliced lengthwise. After it is made, do you then cut it into appetizer-sized pieces? I don’t see any directions to do that and I think it could get messy, but how else to serve 4 as appetizers?

    • Anonymous

    • Washington

    • 6/14/2021

  • SOOO good! I made the mistake in putting the tomatoes on top of the grilled bread too early, and by the time my guests ate it, the bread was soggy....but still, seriously super scrumptious and delicious! I'm making this again for an app to a dinner party in a few weeks.

    • mgarreola

    • Union city, Ca

    • 10/18/2019

  • I have made this so many times for my family. We all love it as it. I have at times, added some grilled chicken breast (I shredded it with forks) and it is also well liked.

    • Anonymous

    • 2/24/2017

  • Charred?? How about burnt? I would never serve bread that had been blackened beyond toasted. YUK

    • kyshel

    • 8/8/2016

  • Undoubtedly the best sandwich I have ever made. I did not use a grill and my tomatoes did not char in the iron pan, but it was still so delicious. I followed the recipe as written, except for the charring. Yum!

    • mbbeatley

    • Alexandria VA

    • 8/6/2016

  • Delicious! Used fresh ciabatta bread because that was all I could get, it worked great. It was a hit with my dinner guest, one took the second half home with him.

    • jonesmeimei

    • Florence, SC

    • 7/11/2016

  • great sandwich I couldn't find mozzarella so I used the smoked provolone that was handy at the store and lemon basil as they were out of basil grilled the tomatoes right on the grill, which was easier and didn't use much of the reserved vinegar its a dynamite recipe so it didn't matter that I had to make a few substitutes Andy Baraghani is really one to watch for fun and tasty recipes.

    • tnt3000

    • Vancouver BC

    • 6/23/2016

  • My wife and I really enjoyed this recipe. The charred bread was a pleasant surprise and the warm tomato, basil, parsley salad was delicious. It all worked together in a terrific way.

    • Anonymous

    • Hanford, CA

    • 6/20/2016

See Related Recipes and Cooking Tips

Read More
A Very Dramatic Crepe Cake
For this towering crepe cake, thin crepes are stacked and sandwiched with an easy pastry cream.
No-Bake Peach Cheesecake With Wheat Thins Crust
The salty-sweet crust on this no-bake peach cheesecake is not to be missed.
Zucchini and White Bean Caesar
Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.
15-Minute Burst Cherry Tomato Pasta
Juicy and sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.
This simple ratatouille recipe combines summer vegetables into an easy, flavorful stew that can be served as an appetizer, main, or side dish.
Fudgy Brownies
Baking these at 400°F results in brownies that are moist and fudgy on the inside with a delicate, thin crust on the outside.
Fluffy Chiffon Cake
You can think of the chiffon cake as angel food cake’s even fluffier cousin.
Easy Pasta Salad
This easy pasta salad recipe will be the hit of your next potluck.