Burrata and bacon pairs well with fruit and olives in this luscious sandwich.

Scale

3 slices thick cut bacon

¼ cup apricot jam

1 (4-inch) ciabatta roll, toasted

2 tablespoons Mezzetta Napa Valley Bistro Homemade Style Basil Pesto

¼ cup arugula leaves

2 Mezzetta Sweet Cherry Peppers, seeded, diced

1-ounce burrata cheese (1/2 of a 2 ounce ball)

1 ripe apricot, sliced

4 pieces Mezzetta Sliced Greek Kalamata Olives, chopped

1-teaspoon balsamic vinegar syrup

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Heat oven 400F. Line bottom of broiler pan with foil.
Coat both sides of bacon with jam; place on broiler pan rack set over foil-lined bottom. Bake 30 minutes; transfer bacon to a plate.
Spread bottom half of roll with pesto. Layer with arugula, cherry peppers, bacon, burrata, apricots and olives.
Drizzle with balsamic.
Cover with remaining bread slice.