The combination of gooey cheese, tomatoes, and carbs is pretty hard to beat. This delicious Italian take on a grilled cheese unites all three, showcasing a sweet, summer tomato sauce along with fresh burrata and fragrant basil. It may sound a little heavy, but not to worry, a refreshing arugula, onion, and tomato salad adds brightness and keeps it from feeling too rich. Check out the video and recipe below to master how to make it.
Burrata is a very delicate cheese so be sure to handle gently. Since it is filled with a soft cream, discard only the watery liquid from container and not any cheese solids!
To check if the pan is hot enough, simply hover your hand a few inches away from the pan. You’ll feel heat when it’s ready.
2 vine-ripe tomatoes
1 cup grape tomatoes
1 clove garlic
1 red onion
8 ounces burrata
1 teaspoon sherry vinegar
4 slices sourdough bread
¼ cup pesto
1 tablespoon balsamic vinegar
1 teaspoon sugar
3 ounces arugula
4½ tablespoons olive oil
12″ large nonstick pan with lid
Rinse all produce. Roughly chop vine-ripe tomatoes, and halve grape tomatoes. Mince garlic. Peel red onion, halve, and thinly slice as much as desired. Remove burrata from container and set aside in a small bowl, discarding excess liquid (see Recipe Tip).
Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add chopped tomatoes and garlic and cook until tomatoes have softened, 3–4 minutes. Stir in sherry vinegar and season with ⅛ teaspoon salt and pepper as desired. Remove tomatoes from pan and set aside to cool.
Wipe pan from tomatoes clean and place over medium heat. Drizzle 1½ tablespoon olive oil over both sides of bread slices, dividing evenly. Add bread to pan and toast until golden, about 3 minutes per side. Remove from pan and set aside.
Place bread slices on a clean dry surface, then spread with pesto, dividing evenly. Top 1 side of sandwich with cooked tomatoes and top with burrata, dividing evenly. Finish with remaining bread pesto-side down.
Return pan to medium heat. When pan is hot, add paninis and cover pan (see Recipe Tip). Cook until cheese is warmed through, about 3 minutes total. While paninis cook, in a large bowl, whisk together balsamic vinegar, sugar, and 2 tablespoons olive oil until dressing comes together and oil is emulsified. Season with ⅛ teaspoon salt and pepper as desired.
Add arugula, grape tomatoes, and onion to bowl with balsamic dressing and toss to coat. Divide salad between two plates and serve with burrata paninis. Delight in your blissful, cheesy dinner.