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Crispy Pancetta, Burrata, and Tomato Sandwiches

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)156.4242
Energy (kCal)3211.859
Carbohydrates (g)248.8794
Total fats (g)175.7858
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Working in batches, cook pancetta in heavy large skillet over medium heat until brown and crisp, about 6 minutes per batch. | 2. Transfer to paper towels to drain. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. | 3. Place tomato slices in shallow baking dish. | 4. Add basil, olive oil, oregano, and salt. | 5. Sprinkle with ground black pepper and turn to coat. | 6. Let stand at least 30 minutes and up to 1 hour. | 7. Place 6 toasted bread slices on work surface. | 8. Divide burrata among bread slices and spread to edges. | 9. Top each with 1 tomato slice, then pancetta slices, dividing equally. | 10. Top with arugula. | 11. Cover with remaining 6 toasted bread slices, and press each slightly to adhere. | 12. Cut each sandwich in half and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pancetta 4 packages sliced - - - -
    tomato 6 slices ripe 27.6 6.12 1.44 0.24
    basil leaf 1/2 cup - - - -
    extra virgin olive oil 6 tablespoons - - - -
    oregano 2 teaspoons dried 5.3 1.3784 0.18 0.0856
    kosher salt 1/2 teaspoon - - - -
    black pepper ground - - - -
    egg bread 12 slices toasted 1377.6 229.44 45.6 28.8
    cheese 18 ounces 1801.359 11.940999999999999 109.2042 146.6602
    baby arugula 4 cups - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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