Crispy Pancetta Burrata And Tomato Sandwiches Recipes

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PANCETTA, LETTUCE AND TOMATO (PLT) WITH BURRATA

This recipe is sponsored by BelGioioso. Take everyone's favorite sandwich to the next level by swapping out bacon for an Italian classic--pancetta--and adding burrata. Layered with crisp greens, ripe tomatoes and a homemade basil spread inside toasted focaccia, this sandwich is easy to make, and thanks to the rich, creamy cheese, utterly irresistible.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9



Pancetta, Lettuce and Tomato (PLT) with Burrata image

Steps:

  • Preheat the oven to 425 degrees F.
  • Split the focaccia in half horizontally and place cut-side up on a baking sheet. Arrange the pancetta over the bottom piece of focaccia and brush with 1 tablespoon of the oil. Brush the top piece of focaccia with the remaining 3 tablespoons oil. Bake, using tongs to evenly redistribute the shrunken pancetta halfway through baking, until the pancetta is golden and the focaccia is golden brown, about 30 minutes.
  • Meanwhile, stir together the basil, mayonnaise and lemon zest and juice in a small bowl.
  • Transfer both pieces of focaccia to a cutting board. Top the pancetta with the tomatoes. Cut each burrata ball into quarters with a sharp knife and spread evenly over the tomatoes. Top with the lettuce. Spread the basil mayonnaise on the top piece of focaccia and place on the lettuce. Cut the PLT into 4 or 6 pieces.

One 1-pound piece focaccia
8 ounces thinly sliced pancetta
1/4 cup olive oil
1/4 cup fresh basil, finely chopped
1/4 cup mayonnaise
Zest of 1 lemon plus 1 teaspoon lemon juice
2 beefsteak tomatoes (about 1 pound), sliced
One 8-ounce container burrata (four 2-ounce balls), such as BelGioioso® Burrata, drained
1 small head Boston butter lettuce, leaves separated

PLT - PANCETTA, LETTUCE AND TOMATO SANDWICH

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 35m

Yield 4 sandwiches

Number Of Ingredients 13



PLT - Pancetta, Lettuce and Tomato Sandwich image

Steps:

  • Before putting together sandwich, make a plate of arugula and sliced tomatoes and set aside with unsalted butter.
  • Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface. Top the bread slices with the pancetta, distributing it evenly. Top each with a second slice of bread, buttered side up.
  • Heat a cast iron skillet or grill pan until hot. Place the sandwiches in the skillet and top with a weight, such as another skillet. Cook until nicely browned, 2 to 3 minutes, then turn the sandwiches and replace the weight. Cook until the second side is well browned, about 2 minutes.
  • Transfer the sandwiches to a work surface and remove the top slice of bread from each sandwich. Spread the underside of those slices with the basil mayonnaise. Top the pancetta with the tomato slices, pepper to taste, and arugula leaves. Replace the top slice of bread, cut the sandwiches in half, and serve immediately.
  • Take the roll of pancetta, and dice into about 1-inch cubes. Drizzle some olive oil into a saute pan on medium heat. Add pancetta to heated oil and cook until crispy. Pour the cooked cubes with fat, into a bowl and allow to cool.
  • Place basil leaves in blender and puree until almost fine. Add mayonnaise to blender and season with freshly ground black pepper, to taste. Puree together until smooth.

3 cups arugula
3 ripe tomatoes, thinly sliced
3 tablespoons unsalted butter
4 slices country-style bread, each 1/2-inch thick
Pancetta, recipe follows
1/2 pound whole-milk mozzarella cheese, sliced into 12 slices
Sea salt, preferably gray salt
Basil Mayonnaise, recipe follows
1 pound pancetta
Drizzle extra-virgin olive oil
16 large fresh basil leaves
1 1/2 cups mayonnaise
Fresh ground black pepper

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