Burrata and Marinated Cherry Tomato Sandwiches
Sandwiches
Ingredients
2 cups halved cherry tomatoes
1/4 cup plus 2 Tbsp. extra-virgin olive oil
1/4 cup balsamic vinegar
1 tbsp. capers
10 oil-packed anchovy fillets, finely chopped (2 Tbsp.)
Crushed red chile flakes
Salt and freshly ground black pepper
One 8-oz. ball burrata
4 small crusty sandwich rolls
Description
Crusty bread sops up creamy burrata and juicy marinated tomatoes in this pleasantly messy sandwich from the Florentine enoteca Casa del Vino. Marinate the tomatoes overnight for sandwiches that come together in minutes. Check out tomato recipes to celebrate the glory of summer.
Directions
To a large bowl, add the tomatoes, oil, vinegar, capers, anchovies, a pinch of chile flakes, and a generous pinch each of salt and black pepper. Stir well to combine. Cover with plastic wrap and let rest on the countertop or in the refrigerator for 8 hours or up to overnight.
When ready to serve, let the tomato mixture come to room temperature. Split each sandwich roll and top with some of the tomato mixture (stir briefly before spooning it on). Divide the burrata among the rolls. Season with salt, black pepper, or more chile flakes to taste, and serve.