Burrata has been my obsession this summer. I wasn't so sure about it at first, the texture threw me off, but one I realized that the middle was just more cheese combined with cream I was on board. This sandwich combines burrata with quick pickled nectarines, bacon, and chicken for a perfect sweet and savory meal. There are a few steps involved so it takes a little bit of prep work ahead of time but its worth it!
For the nectarines -
3 white nectarines, ripe but firm, halved, pit removed and cut into slices
1/2 cup rice wine vinegar
1 cup water
2T kosher salt
5T sugar
Place the nectarine slices in a clean pint mason jar. in a small sauce pan bring the water, vinegar, sugar, and salt to a simmer and stir to dissolve the sugar. Pour the vinegar mixture over the nectarines enough to cover. Let cool then put the lid on an refrigerate for at least an hour. These need to be used within a day or two or they will start to break down.
For the sandwiches -
1 loaf French bread or any crusty bread you like - cut into 4 equal pieces and then each piece cut in half lengthwise
1 ball of burrata
1 cup baby arugula
1 pound or 4 pieces thinly sliced chicken breasts - grilled or roasted
8 slices cooked bacon
1/2 cup pesto - recipe below
12 slices pickled white nectarine
Salt and pepper
To assemble the sandwiches -
Place the bread cut side up on a baking sheet and toast under the broiler until nicely browned. Spread pesto on all the bread pieces, place one piece of chicken on the bottom half of each sandwich, top with 1/4 cup arugula, 2 slices bacon, 3 slices of nectarine and 1/4 of the burrata. Finish with flake salt and freshly cracked pepper. Top with the other half of the bread and enjoy!
Pistachio, basil, and tarragon pesto -
1 cup packed basil leaves
1/4 cup tarragon
1/3 cup toasted pistachios
1 clove garlic- chopped
1/4 tsp kosher salt
1/3 cup olive oil
In a food processor combine the basil, tarragon, pistachios, garlic, and salt. Pulse a few times to combine. Then, with the processor running, stream in the olive oil until everything comes togther and a loose paste is formed. Taste and adjust salt if necessary.
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