Hot-Honey Heirloom Tomato & Burrata Open-Face Sandwiches

Serves 4 · 15 min prep · 5 min cook

Ingredients

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

Instructions

1. 1Toast the sourdough slices in a toaster or under a broiler set to high until deeply golden and crisp on both sides, about 2 to 3 minutes total; rub one side of each hot slice lightly with the cut side of the garlic clove so the bread picks up aroma without raw bite.
2. 2While the bread toasts, core the heirloom tomatoes and cut them into thick, juicy slabs half an inch thick so they hold their shape on the toast.
3. 3Pat the tomato slices gently with a paper towel to remove excess surface moisture so the bread stays crisp longer.
4. 4Drain the burrata briefly and tear each ball into rustic pieces that will melt slightly against the warm toast.
5. 5In a small dry skillet over medium-high heat, toss the fresh corn kernels for 2 to 3 minutes until a few edges char and smell sweet; transfer to a plate to cool slightly.
6. 6Arrange the toasted garlic-rubbed bread on plates, drizzle lightly with olive oil, then layer on the tomato slabs so they cover most of the surface.
7. 7Scatter torn burrata over the tomatoes, then spoon the warm charred corn across the top.
8. 8Drizzle hot honey generously over everything so it pools in the tomato crevices, then finish with flaky salt, cracked pepper, and torn basil leaves.
9. 9Serve immediately while the toast is still warm and the burrata is soft; pack any leftovers as deconstructed components for next-day lunch boxes.