Cover detail from Nancy Silverton's Sandwich Book
Get more cookbook suggestions from food writer Heidi Swanson.
"This book is packed with sophisticated twists on sandwiches," says food writer Heidi Swanson. The recipe here offers a twist on the classic roasted-red-pepper-and-mozzarella sandwich.
Fried Pequillo Peppers, Burrata Cheese and Crisp Garlic
Pequillo peppers are available in many upscale markets and through mail-order catalogue. Burrata, though a little harder to come by, can be found in good cheese stores or some Italian delis. Their more readily available counterparts can be substituted: homemade or store-bought roasted red bell peppers and standard fresh mozzarella.
3 or 4 garlic cloves, cut into about 20 paper-thin slices total
3/4 cup extra-virgin olive oil
8 jarred or canned Pequillo peppers (approximately 6 ounces), or 1 8-ounce jar roasted red peppers, or 2 large roasted red bell peppers
1 teaspoon sugar
1 pound (3-4 balls) Burrata or fresh mozzarella cheese
Kosher salt, to taste
4 slices white or whole-wheat sour- dough bread
1 garlic clove, peeled
8-16 whole fresh basil leaves
To fry the garlic: Place the garlic slices in a small saucepan with cold water to cover; and bring to a boil over medium heat. Drain the garlic, return it to the saucepan, and cover with cold water again. Bring to a boil and remove from the heat. Drain well and pat dry.
In the same small saucepan, over medium-high heat, warm 1/4 cup of the olive oil until just below a boil. Fry the garlic slices a minute or two, stirring constantly (being careful not to burn them), until they're a pale-golden color. Remove immediately with a slotted spoon, and drain on paper towels. Reserve the oil for frying the peppers.
To fry the peppers: In a 10-inch skillet, warm the remaining garlic oil, the remaining 1/2 cup of olive oil, and the sugar over medium-high heat, until very hot, but not smoking. Fry the peppers for about 4 minutes on each side. Remove from the oil and allow to cool.
Cut the Burrata into 1/2-inch-thick slices. If you're using mozzarella, bring it to room temperature and slice it into 1/2-inch-thick slices; pour warm salted water over the cheese to cover, and allow it to sit a few minutes, until softened; drain the slices on paper towels.
Grill (or toast) the bread slices. Rub one side of each slice of bread with the garlic clove, and cut in half on the diagonal. Place the slices on serving plates, garlic side up.
To assemble the sandwiches: Center 2 or 3 slices of cheese over each half-slice of bread, and spoon a teaspoon or so of the pepper oil over them. Place 2-4 basil leaves over the cheese, allowing the leaves to hang over the edge. Slice the Pequillo pepper open and rumple it on top of the cheese, on a diagonal. (If you're using roasted red bell peppers, cut them into quarters after roasting and use about 2 quarters per sandwich.) Drizzle a little more of the oil, and distribute the garlic slices on top.
Recipe from Nancy Silverton’s Sandwich Book