Here’s a delicious Burrata BLT with Basil Mayo that is as gourmet as it gets – crispy bacon, ripe tomatoes, creamy burrata and DIY basil mayo.
These classic Italian ingredients get layered between golden, toasty bread for the most incredible sandwich experience. I love making this for a summer brunch or lunch or as a light weeknight dinner. There’s nothing basic about this Burata BLT with Basil Mayo Recipe.
For other crave-worthy sandwiches, try my Easy Focaccia Sandwich, these Easy Shrimp Sandwiches or my Spinach and Artichoke Grilled Sandwich.
WHY YOU’LL LOVE THIS RECIPE
My BLT Burrata with Basil Mayo has the perfect contrasting ingredients: juicy tomatoes, crispy bacon and creamy burrata. Bliss! It’s almost like the burrata melts with every bite – honestly, TOO delicious. Burrata, tomatoes and basil are iconic as a flavor combination, right?
I really love the freshness and zesty kick from the BLT with basil mayo. It just elevates the whole sandwich. Gourmet for sure, it’s a quick and easy recipe that’s great for a casual meal. Plus, it’s pretty comforting.
INGREDIENTS
For this Burrata BLT with Basil Mayo, you’ll need thick slices of sourdough or ciabatta. They come out toasted and golden for the perfect crunch. Crispy bacon adds extra snap and flavor and is incredible alongside the other ingredients.
Take your time choosing perfectly ripe tomatoes for the best flavor. At the center of this sandwich is luscious burrata cheese. I recommend using it at room temperature for the most delicious sandwich. Seasoning is key in this recipe, don’t skimp on the salt and pepper.
My secret to this incredible Burrata BLT with Basil Mayo recipe is the homemade mayo. It is made with freshly chopped basil, lemon juice and a little garlic. You’re going to love it!
HOW TO MAKE BURRATA BLT WITH BASIL MAYO
Here is my guide to the perfect Burrata BLT with Basil Mayo that you’ll want to make over and over:
Prepare the bacon
Arrange your bacon slices in a single layer and bake them for 15 to 20 minutes at 425F on a lined baking sheet to prevent sticking.
Once your bacon is golden and crisp, cool and drain it on a paper lined plate.
Whip up the basil mayo
While your bacon is cooking, make your basil mayo. Add the mayonnaise, finely chopped fresh basil, lemon juice and minced garlic to a small mixing bowl. Season the ingredients with salt and pepper. Stir them together and pop the mayo into the fridge.
Prepare the bread slices
Brush the slices of bread with olive oil and toast them 2-3 minutes per side on a hot skillet. I like to toast them until golden brown, with a light char.
Assemble the sandwich
Start by spreading the mayo onto each toasted slice of bread. Next, layer on the lettuce leaves, tomato slices and bacon strips.
Add the burrata and enjoy!
Gently tear the burrata cheese into pieces. Place them over the bacon. Season with a little more salt and pepper and then top with another slice of toasted bread. Serve straight away. You can slice it in half if you like.
SUBSTITUTIONS AND VARIATIONS
Play around with these ingredient swaps and alternatives in your Burrata BLT with Basil Mayo:
- Bread: Try making this recipe with baguette or toasted brioche buns.
- Bacon swaps: Make your Burrata BLT with Basil Mayo recipe with turkey bacon, prosciutto or a plant based bacon.
- Lettuce options: Swap romaine for arugula or spinach.
- Cheese ideas: Try it with fresh mozzarella, ricotta or even a creamy goat cheese.
- Make it spicy: Add some hot sauce or chili flakes to the mayo.
STORAGE AND MAKE AHEAD
I prefer to assemble this Burrata BLT with Basil Mayo fresh, but you can prep some elements ahead.
Make the basil mayo up to 2 days in advance and keep it in an airtight container in the fridge.
Cook the bacon ahead of time and reheat it in a pan or oven to crisp it up. Toast the bread just before serving to keep it from getting soggy. I find that fully assembled sandwiches don’t store well, but leftovers can be wrapped and kept in the fridge for a day.
SERVING AND PAIRING
I love serving my Burrata BLT with Basil Mayo recipe warm and right off the skillet. It gives you that deli sandwich, restaurant/café feel.
It’s delicious with kettle chips or sweet potato fries. Add a simple salad to bulk up the meal and add more veggies and fiber.
In the chillier months, I serve this BLT with basil mayo sandwich with soups like creamy tomato or roasted red pepper. It’s also incredible with Broccoli Cheddar.
TIPS AND PROBLEM-SOLVING
This Burrata BLT with Basil Mayo recipe is pretty easy but here are my tips for incredible results. Plus, a little bit of troubleshooting.
- If your bread turns out soggy, it’s best to toast both sides well. Also, don’t overload it with too much juicy tomato or excess mayo.
- Bacon comes out soft: Use a wire rack on the bacon sheet so the heat circulates and crisps the bacon properly.
- Your burrata is too runny: Yikes, don’t panic. Drain it after tearing it up and before layering it into the sandwich.
- The garlic is too strong: I get this – some days I don’t want an overpowering taste of garlic. Leave it off, use less or make it with roasted garlic.
- The bread burns before it toasts: We’ve all experienced this. Just lower the heat a little.
FREQUENTLY ASKED QUESTIONS
Yes, of course. It’s the perfect shortcut and will still be delicious.
Yup—leave out the bacon and add in some grilled eggplant, sun-dried tomatoes or avocado.
Yes! Just put together the sandwich and then press it in a grill or panini press until golden and melty.
Yes, sometimes I’ll use fresh mozzarella, ricotta, or even goat cheese.
Personally, I prefer to enjoy it fresh. Somedays I’ll pack the separate elements and then build it just before enjoying it. This is ideal if you’re going to the park or work.
OTHER ITALIAN STYLE RECIPES TO TRY
Freezer Friendly Italian Meatballs
Homemade Pasta (No Pasta Maker)
Burrata BLT with Basil Mayo
Ingredients
For the Sandwich
- 4 slices sourdough, ciabatta, or your favorite
- 8 strips of bacon
- 1 large ripe tomato sliced
- 1-2 cups romaine lettuce
- 1 ball of burrata cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Basil Mayo
- 1/2 cup mayonnaise
- 1/4 cup fresh basil leaves finely chopped
- 1 teaspoon lemon juice
- 1 clove garlic minced
- Salt and black pepper to taste
Instructions
- Preheat the oven to 425°F (200°C).
- Place the bacon strips on a baking sheet lined with parchment paper or a wire rack.
- Bake for 15-20 minutes or until crispy. Remove from the oven and drain on paper towels.
- In a small bowl, mix together the mayonnaise, chopped basil, lemon juice, minced garlic, salt, and black pepper. Adjust the seasoning to taste. Set aside.
- Brush each slice of bread with olive oil on both sides.
- Heat a skillet or grill pan over medium-high heat. Toast the bread slices until golden and crispy, about 2-3 minutes per side.
- Spread a generous amount of basil mayo on one side of each slice of toasted bread.
- Layer with lettuce leaves, tomato slices, and bacon strips.
- Gently tear the burrata ball into pieces and distribute evenly over the bacon.
- Sprinkle a little salt and black pepper over the burrata for extra flavor.
- Place the top slice of bread on the sandwich and press down gently.
- Slice the sandwich in half if desired and serve immediately.
