South Of Somewhere Tomato Sandwich Recipe

Toast bread

Butter one side of each sourdough slice evenly. Heat a skillet over medium heat and toast the buttered side of each slice until golden brown and crisp, about 2–3 minutes per side (butter side touching pan). Transfer toasted slices to a clean surface, buttered side facing up.

Cook the bacon: In a cold skillet add 1 tsp olive oil if needed and the bacon strips. Cook over medium heat until edges are crisp and fat is rendered, about 6–8 minutes, turning occasionally for even browning. For chewier bacon, shorten cooking by 1–2 minutes; for crispier, continue a bit longer. Transfer bacon to a paper towel-lined plate to drain.

Make the aioli: In a small bowl combine 3 tbs mayonnaise, 1 tsp minced chipotle in adobo, 1 tsp lime juice, 1/2 tsp grated garlic, 1/4 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and taste; adjust chipotle for heat and lime or salt for brightness. Refrigerate until assembly.

Prepare tomato: Pat tomato slices dry on paper towel to remove excess moisture. Drizzle 1/2 tsp olive oil across the slices and season with 1/4 tsp flaky sea salt and 1/8 tsp freshly ground black pepper. Set aside.

Prepare burrata: Gently tear open the burrata and place it on a small plate. Using a spoon, slightly loosen the creamy interior so it will spread easily on the sandwich. If burrata is chilled, let sit 5 minutes to soften.

Dress arugula: In a small bowl toss 1/2 cup arugula with 1/4 tsp lemon juice, 1/2 tsp olive oil and a pinch of coarse salt and black pepper. Toss lightly to combine.

Spread 1–1.5 tbs of chipotle aioli over the buttered, toasted side of one sourdough slice (the bottom). On the other slice (top), spread a light smear of aioli if you like extra heat—about 1/2 tbs.

Layer the bacon on the aioli-spread bottom slice in an overlapping row to cover most of the bread.

Place the seasoned tomato slices atop the bacon, overlapping if necessary, and lightly press so they sit evenly.

Tear and add the burrata over the tomato: distribute the creamy interior and a few chunks of the outer curd so every bite will have cheese. Gently spread it but keep some texture.

Top the burrata with the dressed arugula, tucking it so it won't spill. Finish with an extra pinch of flaky sea salt and a grind of black pepper if desired.

Close the sandwich with the remaining toasted slice, aioli side down. Press gently, slice in half if desired, and serve immediately.