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Crispy Pancetta, Burrata, and Tomato Sandwiches

Sal Marino of Il Grano Los Angeles
  • minutes
  • Serves 6

INGREDIENTS

4 3 ounce packages

Pancetta

4 cups

Baby arugula or mixed microgreens

1/2 cup

Basil, packed fresh leaves

2 tsp

Oregano, dried

1

Black pepper, Freshly ground

1/2 tsp

Fleur de sel or coarse kosher salt

6 tbsp

Olive oil, extra-virgin

18 oz

Burrata cheese

1

2 (4 x 4 x 1/2-inch) slices egg bread or brioche, lightly toasted

6

(3- to 4-inch-diameter, 3/4-inch-thick) slices ripe costoluto genovese tomatoes or other ripe red heirloom tomatoes