Heirloom Tomato Sandwich with Smoked Corn Mayo

Heirloom Tomato Sandwich with Smoked Corn Mayonnaise

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Author Karen Gibson


for the smoked corn mayonnaise

  • 2 ears sweet corn husks and silks removed
  • 2/3 cup mayonnaise or vegan mayo
  • 1 tablespoon roughly chopped basil leaves
  • 2 teaspoons red wine vinegar

for the sandwich

  • 1 pound loaf of artisan bread wheel or large round boule - make sure the crust is not rock hard
  • 6 to 9 to matoes in a variety of colors sliced between 1/8" and 1/4" thick
  • 1 tablespoon minced basil leaves
  • salt and pepper
  • 1 cup of wood chips soaked in water for an hour. Cherry or applewood is nice with corn.


prepare the smoked corn mayo

  • 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. For charcoal grills, 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. For gas grills, close the lid, but prop it open slightly with a heat- and flame-proof implement, such as metal tongs (be careful - they'll get hot!). 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 raw 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 as well. Puree the mixture until smooth. Set aside.

assemble the sandwich

  • 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"