Heirloom Tomato Burrata Sandwiches with Hot Honey

Serves 4 · 15 min prep · 5 min cook

Ingredients

• 4 thick slices crusty sourdough bread
• 1.5 lb heirloom tomatoes
• 8 oz fresh burrata
• 3 tbsp extra-virgin olive oil
• 1 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 1/2 cup fresh basil leaves
• 3 tbsp hot honey
• 1 garlic clove
• 2 cups baby arugula

Instructions

1. 1Set the bread slices on a sheet pan and toast under a broiler set to high until the edges turn deep golden and the centers are crisp, about 1 to 2 minutes per side, watching closely so they do not burn.
2. 2While the bread toasts, rub the cut side of the garlic clove lightly over the warm toast surfaces so the heat releases the aroma without raw bite.
3. 3Slice the heirloom tomatoes into thick rounds half an inch thick, discarding any watery cores, and lay them on a plate so excess juice can drain for a minute.
4. 4Tear the burrata into generous pieces and scatter them evenly over each toast so the creamy centers begin to soften from the residual heat.
5. 5Arrange overlapping tomato slices on top of the burrata, then drizzle the olive oil evenly so it pools slightly in the tomato crevices.
6. 6Season the tomatoes generously with flaky sea salt and cracked black pepper, tasting one slice to confirm the salt blooms the sweetness.
7. 7Tuck fresh basil leaves and a small handful of baby arugula under and the tomatoes for peppery contrast and color.
8. 8Finish each sandwich with a zigzag of hot honey, letting it drip into the cheese and tomatoes so every bite carries sweet heat.
9. 9Serve immediately while the toast is still warm and the burrata is soft, with extra hot honey on the side for drizzling.