Thaw the Tribeca Artisan Potato Buns at room temperature for 1 hour, cut in half lengthwise, and lightly toast on a hot griddle with butter, about 1 minute. Set aside until ready to build the sandwich.

In a small bowl, combine mayonnaise and basil. Season with salt and pepper, to taste. Set aside.

To build the sandwich, spread about 1 tbsp. of the mayonnaise mixture on the top and bottom of each bun. Place arugula, 2 slices of tomatoes, 2 slices of bacon and 1 ball of burrata on the bottom part of each bun. Season with salt and pepper, drizzle with balsamic glaze, and top with remaining top bun. Repeat with remaining ingredients and serve.