Burrata and Tomatoes Open-Faced Sandwich
Welcome to SANDWICH SATURDAY! This is something I’m actually really happy about because I
absolutely love sandwiches. All sorts of sandwiches from all around the world – Baos (Chinese / HK - dimsum style steamed meat buns). I’m not sure what is about sandwiches, but I think for me it’s the possibilities of the combinations that can go into a sandwich. Just thinking of that makes me really excited. In general, I think I make pretty damn good sandwiches, and I tend to make them on
Saturdays for a quick breakfast or lunch before starting the weekend and so for the longest time, I’ve had sandwich Saturdays on my own (or with The Boy). This idea only hit me when I was making a really big fat one after some outdoor rock-climbing near my hood and as I took the first bite of an amazing home-made Italian BLT, I was like “I need to start sharing this.” There is absolutely no excuse for sad desk lunches or processed foods anymore if sandwiches can taste this good and be made this fast!
All the colour nature has to offer!
But that’s for the next time I promise. Today’s about a perennial favourite if I need to whip up a
quick and fresh meal. Have I mentioned how gorgeous it looks too when the heirloom tomatoes are in season? I usually use regular cherry tomatoes or whatever’s at the grocery store, but the heirloom tomatoes were on sale the other day so I grabbed them immediately. This sandwich is cheesy and fresh and so tasty – there’s just everything to love. It is indeed a dreamy summertime meal.
Burrata Open-Faced Sandwiches
¼ cup olive oil (keep approx. 2 tablespoons aside for drizzling at the end)
¼ cup balsamic vinegar
Pinch of sea salt
Pinch of pepper
15 basil leaves – chopped (keep some for garnishing)
1 clove of garlic – chopped/minced
A sprinkle of chilli flakes (optional, for those who want a bit of spice)
3 cups of fresh cherry tomatoes/heirloom tomatoes – halved
2 tablespoons pesto
1 loaf sourdough bread or crusty ciabatta – sliced.
1. In a large bowl, mix together the olive oil, balsamic vinegar, salt, pepper, chopped basil leaves, minced garlic and chilli flakes together. Once all the ingredients are well in- cooperated, toss in the halved cherry tomatoes and combine (make sure the tomatoes are well-mixed in with the wonderful dressing!). Allow the tomatoes to marinate for about 2 hours in the refrigerator. Bring to room temperature before serving
2. Preheat the oven to 200 degrees C. Drizzle some olive oil over the bread and sprinkle some salt and pepper lightly. Toast the bread for about 2-3 minutes per side until brown / slightly charred.
3. Remove bread from oven. Spread with pesto. Top with the marinated cherry tomatoes.
Break apart a ball of burrata into 3 and divide the cheese evenly onto the sandwiches. Drizzle the remaining olive oil on the beauties. Garnish with basil leaves or herbs and serve warm.
I clearly can't go over the colours