Crispy Pancetta, Burrata, And Tomato Sandwiches

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 working in batches, cook pancetta in heavy large skillet over medium heat until brown and crisp, about 6 minutes per batch.
• 2 transfer to paper towels to drain. do ahead can be made 2 hours ahead. let stand at room temperature.
• 3 place tomato slices in shallow baking dish.
• 4 add basil, olive oil, oregano, and salt.
• 5 sprinkle with ground black pepper and turn to coat.
• 6 let stand at least 30 minutes and up to 1 hour.
• 7 place 6 toasted bread slices on work surface.
• 8 divide burrata among bread slices and spread to edges.
• 9 top each with 1 tomato slice, then pancetta slices, dividing equally.
• 10 top with arugula.
• 11 cover with remaining 6 toasted bread slices, and press each slightly to adhere.
• 12 cut each sandwich in half and serve.