Crispy Pancetta, Burrata, and Tomato Sandwiches

Crispy Pancetta, Burrata, and Tomato Sandwiches
Photo by Brian Leatart

Ingredients

  • 4 3-ounce packages thinly sliced pancetta (Italian bacon)
  • ½ teaspoon fleur de sel or coarse kosher salt
  • 6 tablespoons extra-virgin olive oil
  • 12 4 x 4 x 1/2-inch slices egg bread or brioche
  • 2 teaspoons dried oregano
  • ½ cup fresh basil leaves
  • 18 ounces burrata cheese
  • + 3 more ingredients
    • Freshly ground black pepper
    • 4 cups baby arugula or mixed microgreens
    • 6 3- to 4-inch-diameter, 3/4-inch-thick slices ripe Costoluto Genovese tomatoes or other ripe red heirloom tomatoes

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, orega...

View full recipe at Epicurious

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