Burrata and Prosciutto sandwich

This roasted red pepper, burrata, and prosciutto sandwich is our current sandwich fixation for good reason. It is easy to make and insanely delicious. It takes all the best parts of a charcuterie board (need we say more than burrata and prosciutto) and tops it with herby pesto, tangy balsamic, and peppery arugula. 

Burrata and Prosciutto Sandwich Components:

Pesto: The pesto in this sandwich adds fresh herb flavor to the filling. You can either make your own pesto or use store-bought pesto. We prefer to make our own using the recipe below. This can be topped with a little bit of olive oil to keep it fresh in the fridge for about a month or frozen to enjoy year round.

Pesto Ingredients

• 2 packed cups of basil 1 large bunch
• 1 large clove garlic or 2 small
• ¼ cup pine nuts
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ⅓ cup olive oil
• 90 grams parmesan
• Extra olive oil for topping
• 2 tablespoons ice water

Pesto Instructions

• Add the basil, garlic clove, and pine nuts to a food processor
• Sprinkle in salt and pepper
• Pulse until begins to form a paste (~20 seconds)
• Removing part of the top attachment, stream in the ⅓ cup of olive oil while the food processor is running. Then add in the ice water. Stop the food processor once all the oil and water are added. Add in grated parmesan cheese. Continue to pulse for ~20 seconds until smooth pesto is formed.
• Remove base of the food processor and transfer the pesto into a mason jar or air tight container. Top the pesto with a thin layer of olive oil to keep the pesto from becoming brown (ensure none of the pesto is exposed and all parts are covered). Keep in the fridge for ~1 month or freeze.

Roasted Red Pepper: The roasted red pepper adds a touch of sweetness and smokiness to the sandwich, and its bright red color is also beautiful inside the sandwich.

Burrata: Burrata is a fresh Italian cheese that’s similar to mozzarella but with a creamy center. It adds a rich and creamy flavor to the sandwich.

Arugula: Baby arugula adds a peppery and slightly bitter taste to the sandwich, balancing out the sweetness of the roasted red pepper.

Bread: Sourdough bread is the perfect choice for this sandwich because it has a crispy crust and a chewy texture that complements the other ingredients. We toast it in a little bit of butter before adding in the filling.

Tips for the perfect Burrata and Prosciutto Sandwich:

• Quality ingredients: We know we say this all the time, but it really does make the biggest difference when it comes to cooking (especially cooking like this where there is no cooking involved), make sure to use high-quality ingredients for the best flavor.
• Toast the bread: Toasting the bread helps to prevent it from getting soggy.
• Making the red peppers: Let the roasted red pepper cool before peeling off the outsides. Letting them sit in the steam helps make it easy to peel off the skin (and avoid burning your fingers.).
• Burrata and more Burrata: Be generous with the burrata – it’s the main player in the sandwich!
• Balsamic Reduction: drizzle the sandwich with balsamic reduction. This adds tanginess and sweetness. We love the flavor with the other filling ingredients. 

Burrata and Prosciutto Sandwich Adjustments:

• You can substitute the prosciutto with another type of cured meat, such as ham or bacon.
• If you’re not a fan of arugula, you can use another type of leafy green, such as spinach or lettuce. Although this adds a unique peppery flavor.
• For a vegan version, you can substitute the burrata with a vegan cheese, such as cashew cheese.

FAQs:

Print

Prosciutto and Burrata Sandwich

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 1

Ingredients

• 1 tablespoon butter
• 2 pieces of sourdough bread toasted

Filling:

• 1 roasted red pepper
• 2 tablespoon pesto
• ½ ball of burrata
• ½ cup baby arugula
• 3 pieces crispy prosciutto
• Salt and pepper to taste
• Drizzle of balsamic vinegar

Instructions

Roasted Red Pepper:

• Begin by roasting a red pepper. You can do this by cutting the red pepper into about 6 long pieces, seeds and stem removed. Place the pepper on a baking sheet, skin sides up, and roast it in the oven at 450°F for about 25-30 minutes, or until the skin is charred and blistered. Remove the pepper from the oven and place it in a bowl. Cover it with foil or a plate to trap the steam. Let it cool. Once it’s cool enough to handle, remove the skin and seeds, and slice the pepper into thin strips.
• Crisp Prosciutto: Add the prosciutto to a pan on medium heat. Brown for 1-2 minutes on each side until crispy and lightly golden. Set aside.

Assembly:

• Spread one tablespoon of butter on each slice of sourdough bread.
• In a cast iron pan or skillet on medium high heat, place the bread butter side down. Toast until golden
• Place the piece of bread toasted side down on a plate. Spread two tablespoons of pesto on one slice of the toasted bread.
• Tear the burrata into small pieces and place them on top of the pesto.
• Arrange the roasted red pepper strips on top of the burrata.
• Layer the prosciutto on top of the roasted red pepper.
• Top the prosciutto with a handful of baby arugula.
• Season with salt and pepper to taste.
• Drizzle a small amount of balsamic vinegar over the sandwich.
• Place the second slice of toasted bread on top of the sandwich, toasted side facing up.
• Cut the sandwich in half and serve immediately.