Crispy Pancetta Burrata And Tomato Sandwiches Recipes

Steps:

• Cut the ball of cheese in half crosswise and place the halves, cut side down, on 2 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
• Preheat the oven to 400 degrees F.
• Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
• Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

Steps:

• 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.

Steps:

• Before putting together sandwich, make a plate of arugula and sliced tomatoes and set aside with unsalted butter.
• Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface. Top the bread slices with the pancetta, distributing it evenly. Top each with a second slice of bread, buttered side up.
• Heat a cast iron skillet or grill pan until hot. Place the sandwiches in the skillet and top with a weight, such as another skillet. Cook until nicely browned, 2 to 3 minutes, then turn the sandwiches and replace the weight. Cook until the second side is well browned, about 2 minutes.
• Transfer the sandwiches to a work surface and remove the top slice of bread from each sandwich. Spread the underside of those slices with the basil mayonnaise. Top the pancetta with the tomato slices, pepper to taste, and arugula leaves. Replace the top slice of bread, cut the sandwiches in half, and serve immediately.
• Take the roll of pancetta, and dice into about 1-inch cubes. Drizzle some olive oil into a saute pan on medium heat. Add pancetta to heated oil and cook until crispy. Pour the cooked cubes with fat, into a bowl and allow to cool.
• Place basil leaves in blender and puree until almost fine. Add mayonnaise to blender and season with freshly ground black pepper, to taste. Puree together until smooth.