Categories: Sandwiches/Wraps

Ingredients

• 1/2 cup mayo
• 2 tsp Dijon
• 1 tsp fresh lemon juice
• salt
• 1 large shallot, thinly sliced
• 1 garlic clove, grated
• 3 tbsp red wine vinegar
• baguette
• olive oil
• 3 cups cherry tomatoes
• big handful of torn basil and parsley
• smidge of finely grated lemon zest
• pepper
• 4 oz mozzarella, torn
• crushed red pepper flakes

Directions

1. Mix mayo, Dijon, and lemon juice in a small bowl; season with salt. Then combine shallot, garlic and red wine vinegar in another bowl; season with salt. Let sit 10 minutes.

2. Split the baguette in half lengthwise, brush cut sides with olive oil and grill over medium-high. Transfer to a plate; season with salt.

3. Set a large cast-iron skillet on grill grate and let it get hot. Drizzly cherry tomatoes with some olive oil and toss to coat. Grill in skillet, shaking pan often, until blistered, about 3 minutes. Mix into shallot mixture. Let cool slightly.

4. Add basil, parsley and lemon zest and toss to combine. Season with salt and pepper. Spread bread with mayo mixture. Top with mozzarella and tomato salad; sprinkle with red pepper flakes.

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