HEIRLOOM TOMATO SANDWICH  WITH SMOKED CORN MAYONNAISE

Chef Mark Letchworth, Mathews Yacht Club

For Smoked Corn Mayonnaise

2 ears sweet corn, husks and silks removed

2/3 c. mayonnaise (or vegan mayo) 

1 Tbs. roughly chopped basil leaves 

2 tsp. red wine vinegar

For the Sandwich

1 lb. loaf of artisan bread (wheel or large round bouclé; make sure the crust is not rock hard) 

6 to 9 tomatoes in a variety of colors, sliced between 1/8 to ¼-inch

1 Tbs. minced basil leaves 

Salt and pepper 

1 c. wood chips, soaked in water for an hour (cherry or applewood is nice with corn)

Prepare the smoked corn mayo

The instructions here 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...