The B.B.T. Sandwich (Bacon, Burrata, and Cherry Tomatoes)

I know it’s not tomato season yet, but this is just too good not to share.  It’s made with cherry tomatoes, (or their slightly larger counterparts, Campari tomatoes), creamy burrata cheese, and smoky bacon.  Heaped on a toasted, crusty roll, it makes for a deliciously messy sandwich.The mix of ingredients is a delightful combination of flavors and textures.  Crusty bread, smoky bacon, soft, lush, creamy burrata cheese, and juicy tomatoes, will have you rolling up your sleeves and stacking some paper napkins at the ready.  Dig in and enjoy every bite.  You may want to save this method for your fresh garden tomatoes.  I think the marinated tomatoes would be great over pasta, or as a bruschetta topping.  I could see spooning them over grilled chicken or fish, as a kind of fresh salsa-like sauce.  You decide, but try the B.B.T. sandwich first.  It won’t disappoint.

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The B.B.T. Sandwich (Bacon, Burrata, and Cherry Tomatoes)

A big, deliciously juicy sandwich of marinated cherry tomatoes, burrata, and smoky bacon. Seasoned with capers, red pepper flakes, and lots of fresh basil.
Prep Time 4 hours 10 minutes
Total Time 4 hours 10 minutes
Author Adapted from "Saveur Magazine"

Ingredients

  • 2 heaping cups halved cherry tomatoes , or diced Campari tomatoes
  • 1/4 cup of your very best extra-virgin olive oil
  • 2 to 3 tablespoons balsamic vinegar
  • 1 tablespoon capers , drained and rinsed
  • Red pepper flakes
  • Kosher salt and freshly ground pepper
  • 1/4 cup chopped fresh basil leaves , plus additional whole small leaves, for garnish
  • 8 to 12 slices applewood-smoked bacon , cooked but not too crisp
  • An 8-ounce ball of burrata cheese
  • 4 small , crusty sandwich rolls, such as ciabatta rolls or La Brea Bakery Telera rolls

Instructions

  1. In a large mixing bowl, whisk together the oil, vinegar,capers, a large pinch of red pepper, and a generous pinch each of salt and pepper. Add the tomatoes and chopped basil and stir together gently. Cover the bowl and set aside to marinate for at least 4 hours, or up to 8 hours (refrigerate if you opt for the longer marinating time).
  2. To serve the sandwiches, bring the tomato mixture to room temperature. Split and lightly toast the sandwich rolls (I use the bagel setting on my toaster). Divide the bacon slices between the sandwich roll bottoms. Top each with a portion of the burrata, then some of the tomato mixture. Allow the tomato juices to drizzle down onto the bottom of each roll. Season with additional salt, pepper, and red pepper, if you like, and add a few whole basil leaves to garnish. Set the tops of the rolls on the sandwiches and enjoy!