Burrata and Marinated Cherry Tomato Sandwiches

Crusty bread sops up creamy cheese and juicy tomatoes in this pleasantly messy starter or lunch.

Serves
4
Time
8 hours 10 minutes

PHOTO: BELLE MORIZIO • FOOD STYLING: VICTORIA GRANOF • PROP STYLING: DAYNA SEMAN

Updated on July 5, 2024

This take on a classic caprese sandwich from the Florentine enoteca Casa del Vino gets an upgrade by using burrata, a mozzarella-adjacent cheese with a stretched, firm exterior that just barely contains a creamy filling of stracciatella curds. Crusty bread loosely holds the burrata and marinated tomatoes together, but it is a pleasantly messy, altogether indulgent delight. Marinate the tomatoes overnight for sandwiches that come together in minutes. Check out more of our tomato recipes to celebrate the glory of summer.

Featured in “8 Reasons to Fall in Love with Florence” by Adam Leith Gollner.

Ingredients

2 cups halved cherry tomatoes
¼ cup plus 2 Tbsp. extra-virgin olive oil
¼ cup balsamic vinegar
1 Tbsp. capers
10 oil-packed anchovy fillets, finely chopped (2 Tbsp.)
Crushed red chile flakes
Kosher salt and freshly ground black pepper
One 8-oz. ball burrata
4 small crusty sandwich rolls

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Instructions

Step 1

To a large bowl, add the tomatoes, oil, vinegar, capers, anchovies, a pinch of chile flakes, and a generous pinch each of salt and black pepper. Stir well to combine. Cover with plastic wrap and set aside to rest on the countertop if serving immediately, or in the refrigerator for 8–24 hours.

Step 2

When ready to serve, let the tomato mixture come to room temperature, stirring briefly before plating. Split each sandwich roll and top with some of the tomato mixture. Divide the burrata among the rolls. Season with salt, black pepper, or more chile flakes to taste, and serve.

To a large bowl, add the tomatoes, oil, vinegar, capers, anchovies, a pinch of chile flakes, and a generous pinch each of salt and black pepper. Stir well to combine. Cover with plastic wrap and set aside to rest on the countertop if serving immediately, or in the refrigerator for 8–24 hours.
When ready to serve, let the tomato mixture come to room temperature, stirring briefly before plating. Split each sandwich roll and top with some of the tomato mixture. Divide the burrata among the rolls. Season with salt, black pepper, or more chile flakes to taste, and serve.