B.L.T. Burrata, Lettuce, and Tomato Chutney Sandwich

Brewing Happiness

Heritage Style Whole Grain
Heritage Style Whole Grain

The Sammie

INGREDIENTS

  • 2 slices Canyon Bakehouse Heritage Style Whole Grain Bread
  • 1-2 tbsp tomato chutney
  • ¼ cup burrata
  • 1/3-1/2 cup arugula
  • 1 tbsp turmeric pickled shallots
  • sprouts (optional)

DIRECTIONS

  1. Toast your Canyon Bakehouse Heritage Style Whole Grain Bread on medium heat until slightly browned.
  2. Spread 1-2 tablespoons of tomato chutney onto your bread, covering both slices.
  3. Smooth the burrata over one side of the bread.
  4. Top with arugula and pickled shallots.
  5. Add sprouts if you so choose.
  6. Slice your Sammie in half.
  7. EAT UP.

 

Tomato Chutney

INGREDIENTS

  • 8 roma tomatoes, skin removed and diced thinly
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 1/2 cup apple cider vinegar
  • 1/2 cup coconut sugar
  • 1 tbsp garlic chili sauce (sub Sriracha)
  • 1/4 tbsp cinnamon
  • 1/8 tbsp salt
  • 1/8 tbsp pepper

DIRECTIONS

  1. Heat a saucepan over high heat. Add olive oil and garlic and sauté for 30 seconds.
  2. After 30 seconds add in all other ingredients.
  3. Bring the pan to a boil, and then reduce to a simmer.
  4. Allow to simmer for 45-60 minutes, stirring every 10 minutes.
  5. Take off heat, and transfer to a jar or container.

NOTES: To remove the skin of your tomatoes, simply slice off the side with the stem, making a flat surface on one side. Do this to all of the tomatoes, and place them flat side down in a large bowl. Pour boiling hot water over the tomatoes and allow it to sit for 45-60 seconds. Drain the water, and the skins will slide right off

 

Turmeric Pickled Shallots

INGREDIENTS

  • 2-3 shallots, sliced thinly
  • 1 cup water
  • 1 cup white vinegar
  • 1/4 cup apple cider vinegar
  • 1/4 cup coconut sugar
  • 2 tbsp sea salt
  • ½ tbsp turmeric powder
  • ½ tsp crushed black pepper

 

DIRECTIONS

  1. Add all ingredients, excluding shallots, to a pot. Heat over high heat and bring to a boil. Once boiling, reduce heat and let simmer for 5 minutes.
  2. Meanwhile add all of your sliced vegetables to jars, leaving about 1" of space at the top.
  3. Stir your pot, take it off the heat, and carefully pour your Sweet Turmeric pickle brine over each vegetable until your jar is full. 
  4. Allow jars to sit, open, for one hour before adding the lid and storing them in your refrigerator.