Greek Lagana sandwich with burrata, harissa and cured meats

Next time you make Greek Lagana (yeasted flatbread), or an Italian Schiacciata, consider cutting a large piece and slicing it in half to expose the crumb.

Then, proceed to slather both sides with plenty of good-quality rose harissa and add a few slices of melting cheese. Gruyère would work so good here. Briefly toast the bread in the oven, just until the cheese starts to melt over the bread.

Once ready, add some smoked or roasted chicken slices and Hungarian salami, which is my personal fave, a handful of baby tomatoes, cut in half, some fresh mint and of course the pièce de résistance, buffalo milk burrata, in all its creamy, oozy glory.

Drizzle with some olive oil, salt and pepper liberally, close the sandwich up and enjoy.