Crispy Pancetta, Burrata, And Tomato Sandwiches
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
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
3
DO AHEAD Can be made 2 hours ahead
4
Let stand at room temperature
5
Place tomato slices in shallow baking dish
6
Add basil, olive oil, oregano, and fleur de sel
7
Sprinkle with ground black pepper and turn to coat
8
Let stand at least 30 minutes and up to 1 hour
9
Place 6 toasted bread slices on work surface
10
Divide burrata among bread slices and spread to edges
11
Top each with 1 tomato slice, then pancetta slices, dividing equally
12
Top with arugula
13
Cover with remaining 6 toasted bread slices, and press each slightly to adhere
14
Cut each sandwich in half and serve
15
Working in batches, cook pancetta in heavy large skillet over medium heat until brown and crisp, about 6 minutes per batch
16
Transfer to paper towels to drain
17
DO AHEAD Can be made 2 hours ahead
18
Let stand at room temperature
19
Place tomato slices in shallow baking dish
20
Add basil, olive oil, oregano, and fleur de sel
21
Sprinkle with ground black pepper and turn to coat
22
Let stand at least 30 minutes and up to 1 hour
23
Place 6 toasted bread slices on work surface
24
Divide burrata among bread slices and spread to edges
25
Top each with 1 tomato slice, then pancetta slices, dividing equally
26
Top with arugula
27
Cover with remaining 6 toasted bread slices, and press each slightly to adhere
28
Cut each sandwich in half and serve