(BLT) Burrata Lettuce Tomato Chutney Sandwich

this post is sponsored by Canyon Bakehouse. thank you for supporting the partnerships that allow brewing happiness to grow and exist. xoxo.

VOTE FOR ME

I’ve honestly never been more excited to share a recipe with you. It’s not just because the sandwich is literally the best vegetarian sandwich you’ve ever had, but it’s also because this sandwich could win $10,000 for my favorite charity. You heard me right. It’s a freaking SAMMY SMACKDOWN and I need your votes to win! (VOTE HERE.)

I’m getting ahead of myself, though. Let’s first talk about this sandwich and why I think you’ll love it. This sandwich is going to replace your basic mozzarella, basil, tomato sandwich of yesteryear. It’s the updated, flavor-packed version of that. Think of it as your go-to vegetarian sandwich from now on.

Here’s what you’ll get…

• 2 slices of Canyon Bakehouse Heritage Style Whole Grain Bread (it’s gluten-free!)
• tomato chutney
• arugula
• turmeric pickled shallots
• sprouts or microgreens (optional)
• burrata

Making the tomato chutney and turmeric pickled shallots takes time, but it isn’t a lot of effort. And if you make them ahead of time, you can easily throw together this sandwich for lunch every day of the week! And trust me, the prep work is worth it. You’ve never tasted something quite like this.

If you’re intimidated, just scroll down past the recipe and watch the video to see how easy it really is!

More vegetarian “hand food” recipes: Smoky Cauliflower and Black Bean Hummus Burrito + Texas BBQ Potato & Tempeh Tacos + 5 Minute Chickpea Salad Wraps + Meatless Gyro Wrap

Print

Burrata Lettuce Tomato Chutney Sandwich

This (BLT) Burrata Lettuce Tomato Chutney Sandwich is the vegetarian sandwich of your dreams! SO easy to make and flavors like you've never had before!

Course Hand Food, sandwich

Cuisine American, Indian

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 4 sandwiches

Author Brewing Happiness

Ingredients

For the Sandwich:

• 2 slices Canyon Bakehouse Heritage Style Whole Grain Bread
• 2-4 tbsp tomato chutney
• 1/4 cup burrata (about 1/3-1/2 ball)
• 1 tbsp turmeric pickled shallots
• sprouts or micro-greens (optional)

For the Tomato Chutney:

• 8 roma tomatoes, skin removed and diced
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/2 cup apple cider vinegar
• 1/2 cup coconut sugar
• 1 tbsp Sriracha (or garlic chili sauce)
• 1/4 tsp cinnamon
• 1/8 tsp salt
• 1/8 tsp pepper

For the Turmeric Pickled Shallots:

• 2-3 shallots, sliced thinly
• 1 cup water
• 1 cup white vinegar
• 1/4 cup apple cider vinegar
• 1/4 cup coconut sugar
• 2 tbsp sea salt
• 1/2 tbsp turmeric powder
• 1/2 tsp pepper

Instructions

For the Turmeric Pickled Shallots:

1. Add all ingredients, excluding shallots, to a pot. Heat over high heat and bring to a boil. Once boiling, reduce heat and let simmer for 5 minutes.

2. Meanwhile add all of your shallots to a jar, leaving about 1" of space at the top.

3. Stir your pot, take it off the heat, and carefully pour your Sweet Turmeric pickle brine over the shallots.

4. Allow jars to sit, open, for one hour before adding the lid and storing them in your refrigerator. 

For the Tomato Chutney:

1. Heat a saucepan over high heat. Add olive oil and garlic and sauté for 30 seconds.

2. After 30 seconds add in all other ingredients.

3. Bring the pan to a boil, and then reduce to a simmer.

4. Allow to simmer for 45-60 minutes, stirring every 10 minutes.

5. Take off heat, and transfer to a jar or container.

For the Sandwich:

1. Toast your Canyon Bakehouse Heritage Style Whole Grain Bread on medium heat until slightly browned.

2. Spread 2-4 tablespoons of tomato chutney onto your bread, covering both slices.

3. Smooth the burrata over one side of the bread.

4. Top with arugula and pickled shallots. 

5. Add sprouts or microgreens if you so choose. 

6. Slice your Sammie in half.

7. EAT UP. 

Recipe Notes

PRO TIP: To remove the skin of your tomatoes, simply slice off the side with the stem, making a flat surface on one side. Do this to all of the tomatoes, and place them flat side down in a large bowl. Pour boiling hot water over the tomatoes and allow it to sit for 45-60 seconds. Drain the water, and the skins will slide right off.

Alright, now let’s get down to the voting rules. I am competing against a bunch of other bloggers and their sandwiches, so I need your help to win the money for Hot Bread Kitchen. So here is what you need to do to help me win…

1. From July 23rd to August 23rd, you can vote for me ONCE A DAY just by clicking on this link and selecting my sammie:  https://canyonglutenfree.com/bread/sammie-smackdown
2. TELL YOUR FRIENDS AND FAMILY TO VOTE.
3. Share this post with anyone you think will love it.

Teamwork makes the dream work here, so please help a sister out. Voting takes just a second of your day and I’d love you forever. Plus, Hot Bread Kitchen is an incredible charity, that I’d love to help out. (Scroll down for more info on them!)

Lets talk about Hot Bread Kitchen, and why I chose them as my charity. They are an amazing charity based out of NYC. It’s woman-founded and works to empower and employ other women facing economic insecurity through their Culinary Training program. This program is a PAID, intensive training for women to teach them the art of bread making, and giving them skills for employment after the training.

I’m so inspired by their mission, and how practical and applicable it is. It’s a beautiful way to give skills and help to women who need it, and empower them. It felt like the mission and narrative we all need a little bit more of these days. Plus, bread is delicious.

So please help me help these women become the baking bosses they’ve always deserved to be. VOTE FOR ME.

And thank you to Canyon Bakehouse for hosting such an amazing little contest, I feel so honored to be involved. xo.

VOTE FOR ME