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.

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.