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.
| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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), drained
- 1 small head butter lettuce, leaves separated
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 613 |
| Total Fat | 45 g |
| Saturated Fat | 13 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 21 g |
| Cholesterol | 59 mg |
| Sodium | 952 mg |