I’m sick of boring cheese sandwiches! Help!
A cheese sandwich in the summer is one of my favorite things to have for dinner. This one showcases Burrata, a decadent yet surprisingly fresh-tasting cheese originally from Naples, Italy. It is a pulled cheese similar to mozzarella, but with a runny, creamy center. Burrata is a summertime cheese; we only carry it until the end of tomato season.
Burrata, Arugula and Pancetta Sandwich with Romesco Sauce
Ingredients
ROMESCO SAUCE
2 tablespoons roasted almonds, preferably marconas
1 tablespoon breadcrumbs
1 1/2 teaspoons good quality sherry vinegar
1/2 teaspoons sea salt
1 roasted and peeled red bell pepper (fight the urge to use water to remove the charred skin; you’ll wash all the sweetness away!)
1/2 clove of garlic, minced finely
1/4 cup fruity extra virgin olive oil
SANDWICH
A few slices Burrata
A few leaves fresh arugula
A few slices sauteed pancetta
Fresh bread
Directions
Start the almonds in a blender until they are finely ground, add breadcrumbs, sherry vinegar, salt, peeled bell pepper and garlic. Slowly drizzle in the olive oil.
Use thick slices of hearty bread and be generous with the Romesco sauce. Layer slices of Burrata, arugula and pancetta.
Rob Lawler, The Truffle Cheese Shop,
