Burrata and Marinated Cherry Tomato Sandwiches

• portions: 4 servings
• temps total: 8 hours 10 minutes

Ingrédients

2 cups halved cherry tomatoes

¼ cup plus 2 Tbsp. extra-virgin olive oil

¼ cup balsamic vinegar

1 Tbsp. capers

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

Crushed red chile flakes

Kosher salt and freshly ground black pepper

One 8-oz. ball burrata

4 small crusty sandwich rolls

Instructions

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 set aside to rest on the countertop if serving immediately, or in the refrigerator for 8–24 hours.

When ready to serve, let the tomato mixture come to room temperature, stirring briefly before plating. Split each sandwich roll and top with some of the tomato mixture. Divide the burrata among the rolls. Season with salt, black pepper, or more chile flakes to taste, and serve.