Heirloom Tomato and Burrata Grilled Cheese.
Say it with me!
BURRATA GRILLED CHEESE.
My life is changed forever. Is your life forever changed? Mine is. Forever. And ever. I swear. Forever-ever.
No more grilled cheese without burrata, that’s for sure.
What on earth have I been doing with my life that I’ve completely NEGLECTED to put burrata in my grilled cheese? I desperately need someone to tell me because I have no clue. It’s like life didn’t even begin until I ate this sandwich.
No, I am not dramatic at all.
I’m also almost certain that the reason I started eating tomatoes a few years ago is because the heirlooms are just way too gorgeous to pass by. I mean, how could I NOT want to eat something so beautiful?
It was kind of like what I did with coffee. Everyone else was drinking coffee and being all cool, so I started drinking coffee because I wanted to be cool. Everyone was eating heirlooms on instagram, so I started eating heirlooms on instagram.
Cady Heron was wearing army pants and flip flops, so I was wearing army pants and flip flops.
You know. You get it.
So, what else is sort of special aside from the seasoned tomatoes and melty burrata cheese?
Oh, no big deal, just some brown butter that we cooked the grilled cheese in. Toasty, brown buttered sourdough bread.
This is one of those simple summer meals that doesn’t require tons of ingredients, but tastes insanely delicious.
I cannot take it! Buuuuut I so can.
- 6 tablespoons unsalted butter
- 2 heirloom tomatoes, sliced
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 2 balls of burrata cheese
- 4 slices “sturdy” bread, like sourdough
- 2 tablespoons parmesan cheese for sprinkling
- fresh basil leaves
- To make the brown butter, place the butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 3 to 4 minutes (or sooner!) you should see brown bits appear on the bottom of the pan. Remove from heat immediately and continue to whisk for another 30 seconds or use. Pour the butter into a bowl and and stick the bowl in the fridge or the freezer so it comes to a solid, spreadable form. You can do this ahead of time and just leave the butter sit at room temperature.
- Pat the tomatoes dry with a paper towel, especially if they are extra juicy. Do the same with the burrata cheese since it was most likely soaking in water or brine.
- Heat a large skillet or grilled over medium-low heat. The key is cooking the sandwiches low and slow. Sprinkle garlic salt and pepper all over the tomato slices. Pull apart the balls of burrata so you have 4 pieces total. On the bread slices, layer one piece of pulled-apart burrata cheese, then layer tomatoes on top. Cover with the other piece of burrata. Spread the outsides of the bread with the room-temp brown butter.
- Cook the sandwich until the outsides of the bread are golden brown and crunchy and the cheese is melty. If at any time it seems like you need more butter, add it or add a drizzle of olive oil to the pan. Remove from the skillet and sprinkle with parmesan cheese. Slice and serve immediately with fresh basil.
Fighting with summer to never end.