Burrata Bizwich

Campanile's Burrata Sandwich from their Thursday Night Grilled Cheese menu is off its rocker insane. The sandwich varies from week to week, but no matter how they do it, it's always bonkers. So, because there are 6 days that are not Thursday and most of you may not live in LA, we're bringing you our version of this 'bats in the belfry' sandwich so you can try it at home.

But first, for those of you not familiar with Burrata, let us introduce you...

Burrata is a fresh Italian cheese that looks similar to fresh mozzarella...in fact the outer shell is made of pure mozzarella. But it's what's on the inside that makes the difference: mozzarella and cream. This combo results in a richer, softer, more spreadable cheese. And it makes us very, very giddy.

For our version, we are using a recipe for parsley pesto from the cookbook of Campanile's owner and executive chef, Mark Peel...

Parsley Pesto

from Mark Peel's "New Classic Family Dinners"

2 garlic cloves, halved, green shoot removed, roughly chopped

1/2 tsp. kosher salt

1/2 cup extra virgin olive oil, as needed

*2 cups tightly packed fresh flat-leaf parsley leaves, coarsely chopped

*1 Tbsp. tightly packed mint leaves, coarsely chopped

*2 Tbsp. tightly packed basil leaves, coarsely chopped

2 to 6 Tbsp. freshly grated Parmesan cheese (we used 3)

Freshly ground black pepper (optional)

To make the pesto the way Mark suggests, with a mortar/pestle, click the link above for specific instructions. We were short of time and threw the above ingredients in a mini food processor.

*Mark recommends that you completely dry your herbs after washing.

The pesto can be made ahead and stored in the fridge. Use leftovers for pasta, on grilled fish, etc...

Now, let's get down to some Burrata bizwich...

Burrata Sandwich

adapted by Tarts

(Makes 4)

4 slices good quality bread, toasted

(We used LaBrea Bakery whole wheat)

*1 pkg Burrata

Parsley Pesto

1 pint cherry tomatoes, halved

1 cup cooked garbanzo beans

1 avocado, sliced

**crispy garlic chips

sea salt flakes, to taste

*If you have trouble finding Burrata, fresh mozzarella or fresh ricotta could be a decent alternative.

**If you've never made crispy garlic, click the link above.

While the bread is toasting, toss the tomatoes with 1 Tbsp. of pesto. If the pesto is too thick, add a bit of olive oil to thin it out.

Next, toss the garbanzos with 1 Tbsp. of pesto.

Spread each slice of toasted bread with a thin layer of pesto. Smash the Burrata with a fork to soften, then spread evenly on top of the pesto. Layer with tomatoes and garbanzos, dividing evenly among the slices. Top with avocado and a sprinkle of garlic chips. Drizzle with more pesto if desired and sprinkle with sea salt.

And take one last look at your beautiful creation, because you're about to destroy it:)