Ingredients:

• 8 slices of sourdough bread
• 2 large burrata balls, halved
• 4 tbsp basil pesto (we use Buitoni)
• 8 slices of bacon, cooked and halved
• 10oz cherry tomatoes
• 1 tbsp olive oil
• butter
• salt + pepper

Instructions:

1. Prepare all ingredients to have ready for cooking the sandwiches. 
2. Heat olive oil in in a skillet on medium heat, add in tomatoes and cook down until tomatoes are tender and juicy. Lightly season with salt and pepper. Remove from heat and set aside. 
3. Heat a small pad of butter on a griddle pan on medium low heat, spread the butter around to grease the pan. Then, place 4 slices of bread onto the griddle and lightly toast that side of the bread and flip to lightly toast the other side. Once toasted, remove 2 slices of toast and set aside, the remaining two will serve as the base of the first 2 sandwiches.
4. Place a burrata ball half on each piece of toast on the pan and gently spread it to cover most of the piece of toast. Then, add 1 tablespoon of basil pesto to each slice and spread it into the burrata. The burrata should start to get a little melty from the heat. Top the basil pesto on each slice with 4 half slices of bacon and add on about a quarter of the tomatoes. The amount of basil pesto, bacon, and tomatoes to be added to each sandwich is up to you – feel free to add more or less. 
5. After all ingredients are added to the 2 slices on the pan, take two of the toasted slices you previously set aside and place on top of each loaded slice to close the sandwich. Press down to seal, heat for just another minute, then flip the sandwich and toast for just another minute or two, until the sandwich ingredients are combined. 
6. To complete the remaining sandwiches, repeat step 3-5 with the remaining 4 slices of bread.