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!
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.
Meanwhile add all of your shallots to a jar, leaving about 1" of space at the top.
Stir your pot, take it off the heat, and carefully pour your Sweet Turmeric pickle brine over the shallots.
Allow jars to sit, open, for one hour before adding the lid and storing them in your refrigerator.
Heat a saucepan over high heat. Add olive oil and garlic and sauté for 30 seconds.
After 30 seconds add in all other ingredients.
Bring the pan to a boil, and then reduce to a simmer.
Allow to simmer for 45-60 minutes, stirring every 10 minutes.
Take off heat, and transfer to a jar or container.
Toast your Canyon Bakehouse Heritage Style Whole Grain Bread on medium heat until slightly browned.
Spread 2-4 tablespoons of tomato chutney onto your bread, covering both slices.
Smooth the burrata over one side of the bread.
Top with arugula and pickled shallots.
Add sprouts or microgreens if you so choose.
Slice your Sammie in half.
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.