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This sandwich combines the bold flavors of Calabrian chili mayo, creamy burrata, and marinated heirloom tomatoes with deli turkey and fresh basil, all nestled between lightly toasted focaccia. The marinated tomatoes bring a tangy brightness, while the Calabrian chili mayo adds a spicy kick. Perfectly balanced with the creamy burrata and avocado, this sandwich is a textural and flavorful delight.
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Toss the heirloom tomatoes with olive oil, red wine vinegar, flaky salt, and fresh cracked black pepper. Let sit for 15–20 minutes.
Mix together the mayo and Calabrian chilis until well combined.
Lightly toast the focaccia cut-side down until warm and crisp.
Spread the Calabrian chili mayo on both sides of the focaccia.
Layer the deli turkey, burrata, marinated tomatoes, pickled red onions, avocado, and fresh basil leaves.
Close the sandwich, press gently, and slice in half with a serrated knife.
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For extra spice, add more Calabrian chilis to the mayo.
Use fresh, high-quality focaccia for the best texture and flavor.
Let the marinated tomatoes sit longer for deeper flavor.
Can I use a different type of bread?
Yes, you can substitute focaccia with ciabatta or sourdough for a similar texture.
What can I use instead of burrata?
Fresh mozzarella or ricotta can be used as alternatives to burrata.
How do I make pickled red onions?
Thinly slice red onions and marinate them in a mixture of vinegar, water, sugar, and salt for at least 30 minutes.
Can I make this sandwich ahead of time?
It's best to assemble the sandwich right before serving to keep the bread from getting soggy.
Is there a substitute for Calabrian chilis?
You can use crushed red pepper flakes or another type of chili paste for a similar heat.
