Burrata Sandwich with Pesto and Tomato
This is my delicious summery burrata sandwich with pesto and tomato. I love its contrast of creamy burrata cheese, ripe tomato, and herby pesto; all wrapped up in crusty grilled ciabatta.
I love making this mouthwatering sandwich in the summertime when tomatoes are seasonally at their best. It’s a perfect sandwich if you want something satisfying yet meat-free.
If you love recipes featuring burrata, try my tomato and burrata salad.
Table of content
List of Ingredients
- Ciabatta bread: A crunchy, rustic Italian bread. You could also use a baguette or other bread with a good crunch. Try it with sourdough bread or ciabatta rolls.
- Burrata: A fresh Italian cheese is made from mozzarella and cream. Choose a good quality fresh burrata if you can. You can replace it with fresh mozzarella too.
- Tomatoes: Choose ripe and juicy tomatoes for the best possible flavor. You can use any variety, such as cherry tomatoes, heirloom tomatoes, or vine-ripened tomatoes.
- Pesto: You can use store-bought pesto, but homemade pesto can take the sandwich to another level. Try my pistachio pesto for this recipe!
- Arugula: I recommend using baby arugula on this sandwich. You could also use a mixture of baby salad and fresh basil leaves.
- Parmesan cheese: Parmesan cheese adds a nutty and salty kick to the sandwich.
- Fleur de Sel: As a French girl, I love the delicate taste of Fleur de Sel, but you can replace it with any sea salt or kosher salt.
- Olive oil: Look for an olive oil extra virgin if you can.
Step-by-Step: Burrata sandwich
- Prepare the ingredients and toast. Cut the ciabatta in half and then in half again lengthways. Drizzle a little olive oil over each half, crumb side down. Toast it in a skillet on medium heat until lightly toasted and golden brown. Slice the tomatoes. Wash the arugula and place in a small bowl. Add a squeeze of lemon juice and a pinch of salt. Toss and leave to stand for a few minutes.
- Top the bread. Spread the bread slices with pesto over one half of the bread, then add the arugula and sun-dried tomatoes to one slice.
- Finish building the sandwich. Take the burrata from the fridge 30 minutes before serving to bring to room temperature. Divide the burrata in two with your hands. Add half of the burrata and spread evenly. Place tomato slices on top.
- Finish the sandwich. Season it with fleur de sel and pepper, and add the grated Parmesan. Cover with another slice of bread. Repeat with the other sandwich. Wrap in baking paper to keep the sandwich together. Slice in half and serve immediately.
Géraldine’s Tips
- Take the burrata from the fridge 30 minutes before serving to let it come to room temperature. If your burrata is too cold, you won’t taste its delicate flavor, and its consistency won’t be perfect and creamy.
- This recipe is even better with homemade pesto. I recommend my homemade pistachio pesto for this recipe; it gives this sandwich an extra dimension!
- If you have time, add some grilled vegetables, such as zucchini or red bell peppers.
- Replace the tomato slices with thin slices of prosciutto. Burrata, prosciutto and pistachios make a traditional Italian combination!
FAQ: Burrata Sandwich
Burrata is a type of mozzarella that is filled with cream. Burrata, therefore, has a creamier texture than mozzarella. You could almost eat it with a spoon!
I like it cold with just a drizzle of olive oil or, as in this recipe, slightly warmed but not too grilled to keep it fresh.
I recommed eating this sandwich as soon as you’ve made it. If you want to pack it for a picnic or ont-the-go lunch, assemble it just before you leave home.
Burrata is a soft Italian cheese made from mozzarella and cream. It has a creamy and buttery texture with a mild, milky flavor.
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Recipe card
Burrata Sandwich with Pesto and Tomato
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Ingredients
- 1 ciabatta bread
- 1 burrata
- 2 large tomatoes , in slices
- 2 tbsp sun-dried tomatoes , chopped
- 2 cup arugula
- 4 tbsp pesto (try this pistachio pesto)
- 2 tbsp grated Parmesan cheese
- Fleur de sel Sea salt
- Black pepper
- Olive oil
Instructions
- Take the burrata out of the fridge 30 minutes before serving to bring it to room temperature.
- Slice the tomatoes and chop the sun-dried tomatoes. Wash the rucola and place in a small bowl. Add a squeeze of lemon juice and a pinch of salt. Toss and leave to stand for a few minutes.
- Cut the ciabatta in half and then in half again lengthways. Drizzle a little olive oil over each half, crumb side down.
- Toast the bread in a skillet on medium heat until lightly toasted and golden brown.
- Spread the bread slices with pesto, then add the arugula and sun-dried tomatoes to one slice. Divide burrata in two with your hands. Add half of the burrata and spread evenly. Place tomato slices on top. Season with fleur de sel and pepper and add the grated Parmesan. Cover with another slice of bread. Repeat with the other sandwich.
- Wrap in baking paper to keep the sandwich together. Slice in half and serve immediately.
