Italian BLT

[Marie]

12 ounces thinly sliced pancetta (Italian bacon)
2 (4" diameter) ripe red heirloom tomato
small bunch fresh basil leaves
small bunch fresh oregano leaves
5 tablespoons extra-virgin olive oil
1/4 teaspoon coarse kosher salt
Freshly ground black pepper
10 thin slices challah
9 ounces burrata cheese
2 cups mixed baby lettuce

Working in batches, cook pancetta in heavy large skillet over medium heat until brown and crisp, about 6 minutes per batch. make sure to let pan cool between batches, to retain the original shape of the bacon. Transfer to paper towels to drain. [Can be made 2 hours ahead. Let stand at room temperature.]

Cut the tomato into 3/4" slices (about 5 slices per tomato). Place tomato slices in shallow dish with lid. Remove fresh basil and oregano from stems and tear coarsly into pieces. Add to the tomatoes. Add olive oil, kosher salt and pepper. Cover the dish and toss to coat. Let stand at least 30 minutes and up to 1 hour.

Place half the bread slices on the work surface. Divide burrata among bread slices and spread to edges. Top each with the greens, then the tomato, then the pancetta slices, dividing equally. Cover with remaining bread slices, and press each slightly to adhere. Arrange and serve.