Burrata Blt Recipe

Cook bacon

Preheat a skillet over medium heat. Add 8 slices of bacon in a single layer (work in batches if needed). Cook until edges are browned and the bacon is crisp but still slightly flexible, about 7–10 minutes, flipping occasionally.

Transfer bacon to a paper-towel-lined plate to drain. Reserve 1 teaspoon of bacon fat in the skillet (optional) for toasting bread for extra flavor; discard excess fat.

Make the spread: in a small bowl, whisk together 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon of the freshly ground black pepper (reserve remaining pepper for tomatoes). Adjust salt if needed.

Toast bread: wipe skillet of excess fat leaving about 1 teaspoon, or heat a clean skillet or grill pan over medium. Brush both sides of 4 slices of sourdough with a light film of olive oil or a little of the reserved bacon fat. Toast until golden and slightly crisp, about 1–2 minutes per side.

Spread about 1 tablespoon of the mayonnaise mixture on one side of each toasted slice immediately after toasting so it warms slightly and adheres.

Slice tomato: cut 1–1½ medium ripe tomatoes into 1/4-inch thick slices. Season both sides lightly with flaky sea salt (about 1/4 tsp) and the remaining freshly ground black pepper to taste. Let sit for 2–3 minutes to draw out flavor.

Prepare lettuce: wash and thoroughly dry 4 leaves of romaine or butter lettuce. If leaves are large, tear to fit bread slices. Pat dry to avoid sogginess.

On two toasted sourdough slices (spread side up), layer: 2 slices of bacon per sandwich, then lettuce leaves, and 3–4 slices of seasoned tomato arranged in a single layer so the burrata can sit evenly.

Portion burrata: gently open each 4-ounce ball of burrata with a spoon and divide into two portions if needed. Place a generous piece (about 4 ounces total per sandwich) of burrata on top of the tomato slices. The burrata should be chilled but soft so the creamy interior releases over the tomato.

Finish: drizzle 1/2 teaspoon balsamic glaze over the burrata (optional) and sprinkle the 1/4 teaspoon flaky sea salt lightly over the cheese and tomato to taste. Add 2 fresh basil leaves torn and scattered on top if using.

Top with the remaining toasted bread slices, press gently, and slice each sandwich in half on the diagonal. Serve immediately to enjoy the contrast of warm toast, crisp bacon, and cool creamy burrata.