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Crispy Pancetta, Burrata and Tomato Sandwich

Thank you Bon Appetit for this great recipe for the summer.  Let us know how the recipe went, we love feed back. 



  • Working in batches, cook pancetta in heavy large skillet over medium heat until brown and crisp, about 6 minutes per batch. Transfer to paper towels to drain. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  • Place tomato slices in shallow baking dish. Add basil, olive oil, oregano, and fleur de sel. Sprinkle with ground black pepper and turn to coat. Let stand at least 30 minutes and up to 1 hour.
  • Place 6 toasted bread slices on work surface. Divide burrata among bread slices and spread to edges. Top each with 1 tomato slice, then pancetta slices, dividing equally. Top with arugula. Cover with remaining 6 toasted bread slices, and press each slightly to adhere. Cut each sandwich in half and serve.

109 Classes & Events

RSVP for one of our upcoming cheese classes & events:

July 17: Bastille Day BBQ with Bernard’s
July 23: Cheese & Wine from Italy
July 31: Cheese 411
August 21: Will Drive 4 Food Dinner with Bernard’s

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Will Drive 4 Food: Monica & Todd Brown

Our recent road trip through California to Canada and back to Ridgefield in our vintage Porsche has been featured recently in Ridgefield & Litchfield Magazine [view the pdf] and will soon be live on!

Quick and Easy Entertaining

Bernard comes to the rescue with his selection of frozen hors d’oeuvres available exclusively at 109 Cheese and Wine Market.  Your party will be the talk of the town and it is so easy.

Hot, crispy and gooey truffle inside. Bernard's Truffle Risotto Balls

Truffle & Fontina Risotto Balls (15 pieces) $18.75

Risotto, parmesan cheese, fontina cheese, truffles and truffle oil

Chicken & Vegetable Spring Rolls (12 pieces) $14.00

Chicken, celery root, butternut squash, spinach, ginger, scallions, sesame oil

Vegetable Spring Rolls (6pieces) $12

Carrots, celery root, napa cabbage, scallions, ginger, sesame oil Read more