Tomorrow's lunch menu

Crispy Pancett, Burrata, and Tomato Sanwiches

4 3 oz packages thinly sliced pancetta (Italian bacon)

6 3-4 inch diameter, 3/4 inch thick slices ripe Costoluto Genovese tomatoes

1/2 cup coarsely torn fresh basil leaves

6 tablespoons extra-virgin olive oil

2 teaspoon fleur de sel (kosher salt)

freshly ground black pepper

12 slices egg bread or brioche

18 oz burrata cheese

4 cups of baby arugula

Cook pancetta in heavy large skillet over med heat until brown and crisp, about 6 min per batch. Place tomato slices in shallow baking dish. Add basil, olive oil, oregano, and fleur de sel. Sprinkle with ground black pepper and turn to coat. Let stand at lest 30 min, up to 1 hour.

Place 6 toasted bread slices on work surface. Divide burrata among bread slices and spread to edges. Top each with 1 tomato slice, then pancetta slices, dividing equally. Top with arugula. Cover with remaining 6 toasted bread slices, and press each slightly to adhere. Cut in half and serve.