Think the BLT couldn’t get any better? This recipe pumps up the flavors of the classic sandwich with gourmet Italian ingredients like pancetta and arugula. Burrata, which means “butter” in Italian, has an exterior similar to mozzarella but with a soft center that gives it a creamy, spreadable quality. Plain mozzarella will do, but try to find this extra-special cheese, sold at specialty foods stores, Italian markets, and cheese shops. It’s worth the effort.

　　

Ingredients

Makes 6 servings

　　4 (3-ounce) packages thinly sliced pancetta

　　6 (3/4-inch-thick) slices ripe Costoluto Genovese tomatoes or other red heirloom tomatoes

　　1/2 cup (packed) coarsely torn fresh basil leaves

　　6 tablespoons extra-virgin olive oil

　　2 teaspoons dried oregano

　　1/2 teaspoon fleur de sel or kosher salt

　　Freshly ground black pepper

　　12 (1/2-inch) slices egg bread or brioche, lightly toasted

　　18 ounces burrata cheese

　　About 4 cups baby arugula or mixed microgreens

　　

Step 1

Working in batches, cook the pancetta in a heavy large skillet over medium heat until brown and crisp, about 6 minutes per batch. Transfer to paper towels to drain.

　　

Step 2

Place the tomato slices in a shallow baking dish. Add the basil, oil, oregano, and fleur de sel. Sprinkle with pepper and turn to coat. Let stand at least 30 minutes and up to 1 hour.

　　

Step 3

Place 6 toasted bread slices on a work surface. Divide the burrata among the bread slices and spread to edges. Top each with 1 tomato slice, then the pancetta slices, dividing equally. Top with arugula. Cover with the remaining 6 toasted bread slices, and press each slightly to adhere. Cut each sandwich in half and serve.

　　

Do ahead

Step 4

The PANCETTA can be cooked 2 hours ahead. Let stand at room temperature.

　　The Epicurious Cookbook