Prep 10 mins
Cook 5 mins
The cover recipe on Bon Appetit Aug. 2007-It looks so amazing. It comes from Sal Marino of Il Grano in Los Angeles, CA. The Burrata cheese can be found in cheese shops or specialty food shops in the cheese department. It is described as "soft, fresh mozzerella with a delectable creamy center." The tomatoes recommended are Costoluto Genovese or other ripe red heirloom tomaotoes. I can't wait to make this!
- 4 (3 ounce) packages pancetta, thinly sliced
- 6 slices ripe tomatoes, best quality, 3-4 inch diameter and 3/4 inch-thick
- 1⁄2 cup fresh basil leaf, packed, coarsely torn
- 6 tablespoons extra virgin olive oil
- 2 teaspoons dried oregano
- 1⁄2 teaspoon kosher salt or 1⁄2 teaspoon other coarse salt
- fresh ground black pepper
- 12 slices egg bread or 12 slices brioche bread, lightly toasted, 4 x 4 x 1/2 inch
- 18 ounces burrata cheese
- 4 cups baby arugula, can use mixed microgreens
- Working in batches, cook pancetta in heavy large skillet over medium heat until brown and crisp, about 6 minutes per batch.
- Transfer to paper towels to drain. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
- Place tomato slices in shallow baking dish.
- Add basil, olive oil, oregano, and salt.
- Sprinkle with ground black pepper and turn to coat.
- Let stand at least 30 minutes and up to 1 hour.
- Place 6 toasted bread slices on work surface.
- Divide burrata among bread slices and spread to edges.
- Top each with 1 tomato slice, then pancetta slices, dividing equally.
- Top with arugula.
- Cover with remaining 6 toasted bread slices, and press each slightly to adhere.
- Cut each sandwich in half and serve.