Charred Caprese Sir Sardine Feast

All the way from Utah, Mallory Ubbelohde creates a mouth-watering Sir Sardine Tomato feast – adapting from the ever so splendid recipes from Bon Appétit Magazine.




1 can of Sir Sardine

2 teaspoons of mayonnaise

2 teaspoons Dijon mustard

1 teaspoon fresh lemon juice

Pinch of salt

1 large shallot, thinly sliced into rings

1 garlic clove, finely grated

3 tablespoons red wine vinegar

½ baguette, split in half lengthwise

4 tablespoons olive oil, divided

3 cups cherry tomatoes

Freshly ground black pepper

1 cup (packed) torn basil leaves

½ cup (loosely packed) parsley leaves with tender stems

½ teaspoon finely grated lemon zest

4 ounces fresh mozzarella, torn into pieces

Crushed red pepper flakes (for serving)





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


  1. 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.


  1. 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.


  1. 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 and Sir Sardine with the olive oil from the can to bowl; 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.


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