Food Recipes Lunch Sandwiches & Wraps Smoked-Burrata Hoagie Be the first to rate & review! This hearty burrata sandwich is filled with creamy, smoke-infused cheese, salty prosciutto, and a piquant hoagie spread. By Paige Grandjean Updated on August 3, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Photo: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Active Time: 30 mins Total Time: 2 hrs 45 mins Servings: 2 to 4 How to cold smoke cheese Creamy burrata is a prime candidate for cold smoking. The soft mozzarella casing quickly absorbs the aromatic wood smoke and gives the exterior a light tan hue. Inside, the sweet, milky curds stay soft and spreadable — ideal for sandwiches and salads, or for serving with fruit and crackers. Cherry wood pellets impart a gentle sweetness without overpowering the mild cheese. Apple wood or other fruit woods would also work well, but it’s best to avoid woods that produce an intense smoke flavor such as mesquite or hickory. The burrata may be smoked up to 3 days in advance and stored in an airtight container in the refrigerator. A maze pellet smoker, such as the a-maze-n, and hardwood smoking pellets are available at most hardware stores or online. The Sondiko Butane Torch is a handy tool that provides a steady flame to quickly light smoking pellets for hours of smoldering. It’s also handy for toasting meringue and caramelizing crème brûlée. Ingredients 1 1/2 cups hardwood smoking pellets (such as cherrywood) 2 (4.4-ounce) burrata cheese balls (such as Buf), drained well and patted dry 1 (12-ounce) French bread loaf 3 tablespoons hoagie spread (such as Cento) 3 ounces thinly shaved cured meat (such as prosciutto, salami, and soppressata) 1/4 cup thinly shaved red onion rings (from 1 onion) 1 cup loosely packed arugula (about 1 ounce) Extra-virgin olive oil Directions Place a maze pellet smoker or perforated aluminum foil tray on one side of grill grates. Fill maze with smoking pellets. Light pellets on both ends of maze or tray using a kitchen torch or stick lighter. Open top and bottom grill vents halfway. Cover grill with lid, and allow to fill with smoke for about 15 minutes. Fill a 13- x 9-inch baking pan about three-fourths full with ice cubes. Place burrata on a wire rack, and place rack over ice-filled baking pan. Transfer baking pan with burrata to grill, and cover, with lid vents positioned over burrata. Smoke until burrata smells smoky and the cheese surface is tan, about 2 hours, discarding water in baking pan and replacing with additional ice cubes as needed. Halve French bread loaf lengthwise, leaving a hinge on one side; use fingers to hollow out some of the bread along center of top and bottom halves. Spread hoagie spread along bottom half of bread, and top evenly with cured meat. Cut burrata balls into quarters, and arrange over meat. Top evenly with shaved onion rings and arugula; drizzle lightly with olive oil. Fold top bread half over to close sandwich. Cut burrata sandwich in half or into quarters. Rate It Print