Crispy Pancetta, Burrata, and Tomato Sandwiches

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


  • 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


Best Wine Deals

See More Deals

Snooth Media Network