Burrata and Marinated Cherry Tomato Sandwiches Recipe

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.

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

Instructions

• 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.