Prep time: 10 minutes | Cook time: 5 minutes
Serves 2 (if you want more... just double it ::wink::)†
Got some late season tomatoes you need something to do with? Have I got a sandwich for you..
Back when The Bonnie in Astoria first opened they served lunch every day of the week. I was frequently jetlagged and would roll out of bed around 2pm needing food. Lucky for me The Bonnies was there, frequently with John at the bar (he's a friend of mine. Sometimes he gives me my drinks for free...). I remeber it was one of those A-ha moments when I first read the Burrata BLT description. One of those, "It makes so much sense. Why didn't I think of that?" moments.
Sadly, The Bonnie only does lunch on Fridays and the Burrata BLT is no longer on the menu. In honor of one of my favorite sandwiches in the world, I attempted to faithfully recreate it. Good Appetite!
*Yes, I know tennis balls don't "deflate".. but imagine if it did. Like in the cartoons . God... tough crowd...)
(we put the important stuff in bold, so you can easily find it while simultaneously following along, frantically cooking and drinking wine)
*Jeez people... I'm kidding. Calm down. I also think umbrellas are for weak people... but I've been known to use one
Open up a can of chipotles in adobo, and fish out 1 whole chipotle. Cut in half and discard the seeds (unless you want it really hot... but the smokiness without all the heat is better..trust me). Then mince.
Mix the chipotles with 4 tablespoons of mayo (I prefer Kewpie, it's Japanese and worth it), with 2 tablespoons of extra virgin olive oil and 2 tablespoons of the adobo sauce . Whisk together (you can do it with your fork... don't overthink it. Cooking is easy and fun. Drink some wine...)