These sandwiches are easy and delicious. Mix some olive oil and balsamic vinegar together (a ratio of three quarters olive oil and one quarter balsamic vinegar. Eyeball it…) and then press some lightly toasted sourdough bread on the oil/vinegar mixture and let it absorb for a second. For the other slice of bread, spread with a little mayo. (If you are adverse to mayo then do the oil/vinegar mixture on both slices of bread). Then just layer with slices of burratta cheese, avocado and tomato. Season with a little salt and pepper and you have a delicious sandwich on your hands. Enjoy!
Oh my! I’ve never heard of Burrata cheese and I’m married to an Italian! It sounds incredible. Next time I’m at our local Italian market it’s definitely something I’m picking up for this sandwich.
P.S. Do you roast your own peppercorns before grinding pepper? I learned this trick at William Sonoma to pan roast and honestly, it takes pepper to an entirely different level. Their multi color peppercorn mix by Spice Hunter makes for a delectable pepper.
Oh yummy! I just love sandwiches like this… easy, simple and super delicious!
Vicki, I’ve seen roasted pepper corns but I’ve never tried it. I did a recent food shoot with some chef’s and they did it. Got a great shot though! xoxo
Ooh, sounds great! I’ll bet some fresh basil leaves would go good on this sandwich.