November and December are always a bit crazy. You have to juggle your normal tasks with planning for family holiday gatherings, office parties, and don't even get me started on the Christmas shopping.
So it's easy to fall back on basic PB&J for lunch when your mind is in 1000 places and you really can't think about what to make to eat. But why not just jazz up a classic? Like a slightly fancy BLT?
This beauty is a Pancetta, Burrata, and Tomato Sandwich. Your basic BLT with a shot of adreneline. Yum. Enjoy!
4 (3-ounce) packages thinly sliced pancetta (Italian bacon)
6 ripe red heirloom tomatoes
1/2 cup coarsely torn fresh basil leaves, packed
6 tablespoons extra-virgin olive oil
2 teaspoons dried oregano
1/2 teaspoon fleur de sel or coarse kosher salt
Freshly ground black pepper
12 slices egg bread or brioche (about 1/2" thick), lightly toasted
18 ounces burrata cheese
4 cups baby arugula or mixed microgreens
Working in batches, cook pancetta in heavy large skillet over medium heat until brown and crisp, about 6 minutes per batch. Transfer to paper towels to drain. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Place tomato slices in shallow baking dish. Add basil, olive oil, oregano, and fleur de sel. Sprinkle with ground black pepper and turn to coat. Let stand at least 30 minutes and up to 1 hour.
Place 6 toasted bread slices on work surface. Divide burrata among bread slices and spread to edges. Top each with 1 tomato slice, then pancetta slices, dividing equally. Top with arugula. Cover with remaining 6 toasted bread slices, and press each slightly to adhere. Cut each sandwich in half and serve.