Truffle Burrata And Speck Sandwich Recipe

Quick-pickling the onion

Place the thinly sliced red onion in a small bowl. Stir together white wine vinegar, water, sugar and 1/4 teaspoon of the fine sea salt until the sugar dissolves. Pour the mixture over the onion, pressing the onion down so it is submerged. Let sit at room temperature for at least 20 minutes (can be made up to 4 hours ahead). Drain and reserve a tablespoon of the pickling liquid for finishing if desired.

Slice and toast ciabatta

Slice the ciabatta loaf horizontally into two even long halves (or into two sandwich-size pieces). Lightly brush the cut sides with the softened butter. Heat a skillet or grill pan over medium heat. Toast the cut sides, buttered-side down, 2–3 minutes until golden and crisp with light char marks. Remove from heat.

While still warm, brush toasted cut sides with 1 tablespoon lavender honey divided between the halves and drizzle 1/2 teaspoon truffle oil over one side. (Reserve remaining honey for finishing.)

Warm the speck

In the same skillet used for toasting, warm the speck slices over low-medium heat 30–60 seconds per side just until edges render and become slightly crisp but not fully crisped — this brings out flavor and melts a bit of fat. Remove to a paper towel briefly to drain excess fat.

Prepare burrata

Place the burrata on a small plate and gently pull back a portion so the creamy interior is ready to be spread. If the burrata is chilled, let sit 10 minutes to temper for easier spreading.

On the honey-and-truffle oiled side of the bottom ciabatta piece, spread the burrata evenly (use the whole ball). Arrange the warmed speck slices over the burrata in an even layer.

On top of the speck, scatter a thin layer (about 2 tablespoons) of the drained pickled onion. If using, add the baby arugula (about 1 cup lightly packed) on top of the onions.

Drizzle the reserved tablespoon of lavender honey lightly over the arugula/onion layer (or across the top ciabatta when closed). Sprinkle 1/2 teaspoon flaky sea salt evenly over the exposed burrata/speck and finish with 1/2 teaspoon freshly cracked black pepper, the optional lemon zest and chopped thyme if using. Lightly drizzle 1 teaspoon extra-virgin olive oil over the arugula for gloss and flavor.

Close the sandwich with the top ciabatta piece, press down gently to compact, and slice the sandwich into servings (diagonally or down the middle).

Serve immediately while the bread is still warm and the speck is slightly warmed. Provide extra flaky salt and lavender honey at the table for guests to adjust sweetness and seasoning.