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, so smoke can...