Main Course

Prosciutto Burrata Sandwich

June 17, 2021

Or as I like to call it, the Fancy Italian.

Does a simple sandwich like this one really require a recipe? No, not really. However, the magic here is in the layers of salt, fat, acid and texture. We are salting at every step, adding olive oil in multiple ways, using acid to brighten and lift the flavors, and incorporating maximum texture contrast. NO BORING SAMMY HERE.

Honestly, this sandwich is offensively over the top. But that’s why I love it. It’s a real “f*ck everything, I love myself” kind of sandwich.

Prosciutto Burrata Sandwich

Total Time:5 mins

yields:1 SERVES

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Ingredients

2 slices sourdough bread
1 ball burrata at room temperature
2-4 oz prosciutto at room temperature
2 tbsp pesto preferably homemade, linked above
balsamic glaze store bought
½ cup arugula greens
½ lemon
extra virgin olive oil as needed
flaky sea salt to taste, Maldon preferred
fresh cracked pepper to taste

Instructions

Brush both sides of your slices of bread with olive oil and grill them over high heat for about 1-2 minutes a side, or until grill marks have developed. You can toast your bread in the oven or a toaster instead if you don’t have access to a grill, but definitely recommend grilling if you can.
Toss your arugula greens in a splash of olive oil and a squeeze of fresh lemon juice and season with flaky salt and black pepper.
Spread pesto on both slices of bread. Drape prosciutto on one side, creating gentle folds in the meat rather than having the slices lay flat. Next, slice the burrata in half and place cut side up on top of the prosciutto. Drizzle burrata with olive oil and flaky salt. Top with seasoned arugula. Drizzle arugula with balsamic glaze. Close sandwich, slice and enjoy.

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The most delicious, intuitive sandwich. Made it for dinner on ciabatta rolls and it was a hit! Didn’t want to pop open the grill so I toasted the bread under the broiler which worked well. Perfect for any weather, lunch or dinner!