Burrata and Prosciutto Sandwich with Arugula & Balsamic Glaze

This roasted red pepper, burrata, and prosciutto sandwich is our current obsession—and for good reason. It’s simple to assemble yet full of flavor, combining the best elements of a charcuterie board—creamy burrata and silky prosciutto—with bright roasted red pepper, herbaceous pesto, tangy balsamic, and peppery arugula.

Burrata and Prosciutto Sandwich Components:

Pesto: Pesto brings fresh herbal brightness to this sandwich. You can use store-bought pesto, but homemade tastes best. Make a batch and store it in the fridge topped with a thin layer of olive oil for up to a month, or freeze portions to enjoy later.

Pesto Ingredients

• 2 packed cups basil (about 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, grated
• Extra olive oil for topping
• 2 tablespoons ice water

Pesto Instructions

• Add basil, garlic, and pine nuts to a food processor.
• Season with salt and pepper.
• Pulse until the mixture begins to form a paste (about 20 seconds).
• With the processor running, stream in ⅓ cup olive oil, then add the ice water. Stop once all liquid is incorporated. Add the grated Parmesan and pulse until smooth, about 20 seconds more.
• Transfer pesto to a jar or airtight container. Pour a thin layer of olive oil on top to prevent browning. Refrigerate up to one month or freeze in portions.

Roasted Red Pepper: Roasted red pepper contributes gentle sweetness and smoky depth, plus a vivid pop of color.

Burrata: Burrata is a fresh Italian cheese similar to mozzarella but with a soft, creamy center. It lends luxurious creaminess to the sandwich—don’t be shy with it.

Arugula: Baby arugula adds a peppery, slightly bitter contrast that balances the sweet roasted pepper and rich cheese.

Bread: Sourdough is ideal here for its crisp crust and chewy interior. We lightly toast it in butter before building the sandwich for extra flavor and structure.

Tips for the perfect Burrata and Prosciutto Sandwich:

• Quality ingredients: Since this sandwich highlights raw and minimally cooked elements, use the best burrata, prosciutto, and bread you can find.
• Toast the bread: Toasting keeps the bread crisp and prevents a soggy sandwich.
• Roasting peppers: After roasting, let the peppers steam under a lid or foil—this makes the skin easy to peel and keeps the flesh tender.
• Be generous with burrata: The creamy cheese is the star—use a generous portion for the best texture and flavor.
• Balsamic: A light drizzle of balsamic reduction or good-quality balsamic vinegar adds a bright, sweet-tart finish that pairs beautifully with prosciutto and burrata.

Burrata and Prosciutto Sandwich Adjustments:

• Substitute prosciutto with another cured meat like jamon or thinly sliced ham if preferred.
• If arugula isn’t your favorite, try baby spinach or mixed greens—though arugula adds a distinctive peppery note.
• For a vegan version, replace burrata with a creamy cashew cheese or other plant-based cheese alternative and use a vegan pesto.

FAQs:

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:

• Cut the red pepper into about six long pieces, removing seeds and stem. Place skin side up on a baking sheet and roast at 450°F until the skin is charred and blistered, about 25–30 minutes. Transfer to a bowl and cover with foil or a plate to trap steam; this makes the skin easy to peel. Once cool, remove skin and seeds and slice into thin strips.
• Crisp the prosciutto in a skillet over medium heat, cooking 1–2 minutes per side until golden and crisp. Set aside.

Assembly:

• Spread 1 tablespoon butter on each slice of sourdough bread.
• Toast the bread butter-side down in a skillet over medium-high heat until golden.
• Place one toasted slice toasted-side down on a plate and spread 2 tablespoons pesto over it.
• Tear the burrata into pieces and distribute over the pesto.
• Layer roasted red pepper strips over the burrata.
• Add the crispy prosciutto on top of the peppers.
• Top with a handful of baby arugula.
• Season with salt and pepper to taste and drizzle with a small amount of balsamic vinegar or reduction.
• Close the sandwich with the second slice of toasted bread, toasted side up. Cut in half and serve immediately.