Crispy Pancetta, Burrata, and Tomato Sandwiches
Think the BLT couldn’t get any better? This recipe pumps up the flavors of the classic sandwich with gourmet Italian ingredients like pancetta and arugula. Burrata, which means “butter” in Italian, has an exterior similar to mozzarella but with a soft center that gives it a creamy, spreadable quality. Plain mozzarella will do, but try to find this extra-special cheese, sold at specialty foods stores, Italian markets, and cheese shops. It’s worth the effort.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Working in batches, cook the pancetta in a heavy large skillet over medium heat until brown and crisp, about 6 minutes per batch. Transfer to paper towels to drain.
Step 2
Place the tomato slices in a shallow baking dish. Add the basil, oil, oregano, and fleur de sel. Sprinkle with pepper and turn to coat. Let stand at least 30 minutes and up to 1 hour.
Step 3
Place 6 toasted bread slices on a work surface. Divide the burrata among the bread slices and spread to edges. Top each with 1 tomato slice, then the pancetta slices, dividing equally. Top with arugula. Cover with the remaining 6 toasted bread slices, and press each slightly to adhere. Cut each sandwich in half and serve.
Do ahead
Step 4
The PANCETTA can be cooked 2 hours ahead. Let stand at room temperature.
