This hearty burrata sandwich is filled with creamy, smoke-infused cheese, salty prosciutto, and a piquant hoagie spread.
Ingredients:
1 1/2 cups hardwood smoking pellets (such as cherrywood)
2 (4.4-ounce) burrata cheese balls (such as buf), drained well and patted dry
1 (12-ounce) french bread loaf
3 tablespoons hoagie spread (such as cento)
3 ounces thinly shaved cured meat (such as prosciutto, salami, and soppressata)
1/4 cup thinly shaved red onion rings (from 1 onion)
1 cup loosely packed arugula (about 1 ounce)
extra-virgin olive oil
Directions:
Place a maze pellet smoker or perforated aluminum foil tray on one side of grill grates. Fill maze with smoking pellets. Light pellets on both ends of maze or tray using a kitchen torch or stick lighter. Open top and bottom grill vents halfway. Cover grill with lid, and allow to fill with smoke for about 15 minutes.
Fill a 13- x 9-inch baking pan about three-fourths full with ice cubes. Place burrata on a wire rack, and place rack over ice-filled baking pan. Transfer baking pan with burrata to grill, and cover, with lid vents positioned over burrata. Smoke until burrata smells smoky and the cheese surface is tan, about 2 hours, discarding water in baking pan and replacing with additional ice cubes as needed.
Halve French bread loaf lengthwise, leaving a hinge on one side; use fingers to hollow out some of the bread along center of top and bottom halves. Spread hoagie spread along bottom half of bread, and top evenly with cured meat. Cut burrata balls into quarters, and arrange over meat. Top evenly with shaved onion rings and arugula; drizzle lightly with olive oil. Fold top bread half over to close sandwich. Cut burrata sandwich in half or into quarters.
