Prosciutto Sandwich with Burrata & Pesto

Ingredients

• 1 loafsemolina bread or baguette of your choice
• 2–3 tablespoons (30–45 ml)pesto
• 5–6 slicesprosciutto
• 2 large ballsburrata
• 2–3 smallheirloom tomatoes
• 1 smallshallot
• 1½ tablespoons (22.5 ml), plus a little for drizzlingolive oil
• A handfulfresh rocket

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Toast the bread

   Trim the ends from the loaf and slice it lengthways. Brush both cut sides with 1½ tablespoons of olive oil, place on a baking sheet and bake for about 10 minutes, until golden and slightly crisp.

3. 3

   Spread the pesto

   Take the bread out of the oven and spread a generous layer of pesto over both cut sides.

4. 4

   Layer the fillings

   Tear the burrata into pieces and distribute it over both sides of the bread. Arrange the sliced tomatoes over the burrata on one side, then layer the prosciutto evenly on the other.

5. 5

   Add the toppings

   Scatter the shallot slices and a handful of fresh rocket over the fillings.

6. 6

   Finish and cut

   Drizzle the remaining olive oil over the rocket, then cut the sandwich into the sizes you want.

What is a prosciutto and burrata sandwich?

This is a deli-style sandwich with Italian-inspired ingredients, built around salty prosciutto, soft burrata and pesto. It updates the familiar ham, cheese and tomato combination with richer, creamier fillings.

Toasted semolina bread gives the sandwich a crisp surface and a sturdy base for the juicy tomatoes and soft cheese. The contrast between those textures is what makes this version satisfying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1050 calories, 39g protein, 90g carbs, 56g fat.

The bread supplies most of the carbohydrate, while burrata and olive oil contribute much of the fat; burrata and prosciutto provide most of the protein. Balance the plate with a green salad or extra vegetables, especially if serving a generous sandwich portion.

Choosing the bread and pesto

Bread: Semolina bread is suggested, but a baguette works too. Choose a loaf that can hold the fillings without becoming difficult to cut.

Pesto: Spread it over both warm cut sides so its flavour reaches each bite. Start with the lower end of the suggested amount if your pesto is particularly punchy.

Getting the toast right

Oil: Brush the cut surfaces with the stated 1½ tablespoons before baking. This helps the bread toast evenly and adds flavour.

Doneness: Bake for about 10 minutes at 200°C (400°F), checking for a golden colour and a slightly crisp surface. Avoid leaving it in until it becomes too hard to bite.

Handling the burrata

Burrata: Tear the cheese into pieces rather than trying to slice it neatly; its soft centre is naturally creamy. Spread the pieces across both sides so the filling is not concentrated in one spot.

Assembly: Add the burrata after the bread comes out of the oven. This keeps the cheese soft and avoids baking the assembled sandwich.

Balancing the fillings

Tomatoes: Slice them thinly and arrange them on the burrata side, as directed. If they are very juicy, let excess liquid fall away before adding them.

Prosciutto and shallot: Layer the prosciutto on the opposite side, then add shallot and rocket across the fillings. The shallot brings a sharper note alongside the mild cheese and savoury ham.

Serving the sandwich

Cut the assembled loaf into portions that are easy to hold, taking care as the burrata may shift. Serve straight away while the bread is still crisp.

A simple green salad or a bowl of vegetable soup makes a good accompaniment without competing with the rich cheese and pesto.

Recipe notes & tips

• Use ripe but firm tomatoes so they add flavour without making the bread soggy.
• Cut the bread lengthways before toasting so both sides can be brushed with oil.
• Spread pesto evenly to help season the sandwich throughout.
• Tear the burrata over the bread to catch its creamy centre.
• Assemble the sandwich just before serving to preserve the toast's crispness.

Variations

• Use a baguette: Choose one with a soft enough interior to bite through comfortably.
• Add basil: Tuck fresh basil leaves in with the tomatoes for an aromatic note.
• Use rocket generously: Add extra leaves for a more peppery, fresh-tasting filling.
• Try another pesto: Swap in a different prepared pesto to change the flavour.
• Add black pepper: Grind a little over the tomatoes and burrata just before serving.

Common mistakes to avoid

• Over-toasting the bread: Check it at about 10 minutes and take it out once golden and slightly crisp.
• Using very wet tomatoes: Let excess juice drain away before layering them onto the burrata.
• Slicing the burrata: Tear it into pieces so the soft centre is easier to distribute.
• Adding fillings before toasting: Toast the bread first so the toppings stay fresh and the bread can crisp.
• Assembling too early: Build the sandwich close to serving time to limit sogginess.

How to store

This sandwich is best eaten straight after assembly, as the tomatoes and burrata soften the toasted bread. If needed, refrigerate leftover assembled portions in an airtight container and eat within a day; the bread will lose its crispness, so reheating is not ideal.

Frequently asked questions