Burrata and Marinated Cherry Tomato Sandwiches

This is one of my favorite recipes; discovered just a few months ago.  I made it for the first time last fall.  Since then, I've made it with fall and winter tomatoes, and it's just wonderful.  I can't wait to try it with summer tomatoes.  This recipe is easy, too.  You simply marinate the tomatoes for a little while (can be just a few hours or overnight), place on half of a toasted roll, top with burrata cheese, and black pepper.  Here in Italy, I buy "straciatella", which is just the inside of the burrata mozzarella ball; it comes in a tub.  Both ways would be good.  I'm not sure how common burrata is in the US, but I know friends there who do buy it.  

Sorry for the photo overload; these sandwiches are just so beautiful.  

Burrata and Marinated Cherry Tomato Sandwiches

adapted from Saveur

2 cups halved cherry tomatoes

1⁄4 cup plus 2 Tbsp. extra-virgin olive oil

1⁄4 cup balsamic vinegar

1 tbsp. capers

10 oil-packed anchovy fillets, finely chopped (2 Tbsp.)

Crushed red chile flakes, optional

Salt and freshly ground black pepper

One 8-oz. ball burrata or straciatella cheese

4 small crusty sandwich rolls

1.  To a large bowl, add the tomatoes, oil, vinegar, capers, anchovies, a pinch of chile flakes, and a generous pinch each of salt and black pepper. Stir well to combine. Cover with plastic wrap and let rest on the countertop or in the refrigerator for 8 hours or up to overnight (just an hour or two is also fine).

2.  When ready to serve, let the tomato mixture come to room temperature. Split each sandwich roll (I toast mine- I think these would get too soggy otherwise) and top with some of the tomato mixture (stir briefly before spooning it on). Divide the burrata among the rolls. Season with salt, black pepper, or more chile flakes to taste, and serve.

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