Burrata was invented in 1920s Puglia to use up cream scraps—the outer mozzarella shell prevents the inside from spoiling.
Burrata Sandwich
Indulge in the ultimate burrata sandwich that’s sure to elevate your lunch game! Picture velvety burrata melting into juicy tomatoes and fragrant basil, all brought together with a zesty sun-dried tomato aioli, all nestled in crusty ciabatta. This delightful, no-cook creation is as simple as it is scrumptious—perfect for any day!
Prep
15
min
Cook
0
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- 1 large handful basilIf you can’t find basil, you can omit.
- 1 large ripe tomato, sliced
🥛Dairy & Eggs(1)
- 1 ball burrata cheeseIf you can’t find burrata, fresh mozzarella is a good substitute.
🫙Pantry Staples(2)
- 1 large ciabatta bread (12 inches long) or 2 small rolls (6 inches long)
- Honey
🧂Spices & Seasonings(2)
- 1 teaspoon smoked paprika (5 ml)
- 2 pinches smoked salt (or salt)optional
🍯Sauces & Condiments(1)
- ½ cup mayonnaise (120 ml)To simplify, use any type of high quality mayonnaise.
📦Other(3)
- 1 large handful arugulaSometimes we like dressing the arugula with a hint of olive oil and salt.
- 1 handful jarred pepperonciniAs a substitute, try chopped olives or tapenade.
- ¼ cup chopped sundried tomatoes (60 ml)
👨🍳 Instructions
- 1
Cut bread into a 6-inch wide piece (making 2 sandwiches), then slice each in half.
- 2
Add 1 tablespoon olive oil to a cast iron pan or skillet over medium heat and add the ciabatta bread, interior side facing down. Toast for 1 to 2 minutes. Sprinkle with salt.
- 3
To make the sundried tomato aioli, stir together the mayonnaise, chopped sundried tomatoes, smoked paprika, and smoked salt.
- 4
To build the sandwich, for each sandwich spread both cut sides of the bread with the aioli.
- 5
Add pepperoncini, then tomato slices (topped with a pinch of salt or smoked salt), torn burrata cheese, a drizzle of honey, basil leaves, 1 handful of arugula, and the other piece of bread.
💡 Pro Tips
- ✓Toast ciabatta cut-side down for exactly 60-90 seconds at medium heat to create a golden crust that prevents sogginess while maintaining interior softness.timing60-90 seconds
- ✓Salt tomato slices and let drain on paper towels for 10 minutes to remove 30-40% of water content, preventing sandwich sogginess.technique10 minutes, 30-40% water removal
- ✓Use burrata at room temperature for 20-30 minutes before assembly so the creamy interior flows properly and doesn't shock-cool the warm bread.ingredient20-30 minutes
- ✓Apply aioli in a thin, even layer extending to bread edges to create a moisture barrier that prevents ingredient juices from penetrating the bread.technique
- ✓Drizzle honey in a zigzag pattern using a 2:1 honey to surface area ratio to ensure every bite gets sweetness without overpowering the delicate burrata.technique2:1 ratio
Share this recipe
Prep
15
min
Cook
0
min
Serves
2
people
Level
beginner
Share this recipe
Burrata was invented in 1920s Puglia to use up cream scraps—the outer mozzarella shell prevents the inside from spoiling.
Burrata Sandwich
Indulge in the ultimate burrata sandwich that’s sure to elevate your lunch game! Picture velvety burrata melting into juicy tomatoes and fragrant basil, all brought together with a zesty sun-dried tomato aioli, all nestled in crusty ciabatta. This delightful, no-cook creation is as simple as it is scrumptious—perfect for any day!
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- 1 large handful basilIf you can’t find basil, you can omit.
- 1 large ripe tomato, sliced
🥛Dairy & Eggs(1)
- 1 ball burrata cheeseIf you can’t find burrata, fresh mozzarella is a good substitute.
🫙Pantry Staples(2)
- 1 large ciabatta bread (12 inches long) or 2 small rolls (6 inches long)
- Honey
🧂Spices & Seasonings(2)
- 1 teaspoon smoked paprika (5 ml)
- 2 pinches smoked salt (or salt)optional
🍯Sauces & Condiments(1)
- ½ cup mayonnaise (120 ml)To simplify, use any type of high quality mayonnaise.
📦Other(3)
- 1 large handful arugulaSometimes we like dressing the arugula with a hint of olive oil and salt.
- 1 handful jarred pepperonciniAs a substitute, try chopped olives or tapenade.
- ¼ cup chopped sundried tomatoes (60 ml)
👨🍳 Instructions
- 1
Cut bread into a 6-inch wide piece (making 2 sandwiches), then slice each in half.
- 2
Add 1 tablespoon olive oil to a cast iron pan or skillet over medium heat and add the ciabatta bread, interior side facing down. Toast for 1 to 2 minutes. Sprinkle with salt.
- 3
To make the sundried tomato aioli, stir together the mayonnaise, chopped sundried tomatoes, smoked paprika, and smoked salt.
- 4
To build the sandwich, for each sandwich spread both cut sides of the bread with the aioli.
- 5
Add pepperoncini, then tomato slices (topped with a pinch of salt or smoked salt), torn burrata cheese, a drizzle of honey, basil leaves, 1 handful of arugula, and the other piece of bread.
💡 Pro Tips
- ✓Toast ciabatta cut-side down for exactly 60-90 seconds at medium heat to create a golden crust that prevents sogginess while maintaining interior softness.timing60-90 seconds
- ✓Salt tomato slices and let drain on paper towels for 10 minutes to remove 30-40% of water content, preventing sandwich sogginess.technique10 minutes, 30-40% water removal
- ✓Use burrata at room temperature for 20-30 minutes before assembly so the creamy interior flows properly and doesn't shock-cool the warm bread.ingredient20-30 minutes
- ✓Apply aioli in a thin, even layer extending to bread edges to create a moisture barrier that prevents ingredient juices from penetrating the bread.technique
- ✓Drizzle honey in a zigzag pattern using a 2:1 honey to surface area ratio to ensure every bite gets sweetness without overpowering the delicate burrata.technique2:1 ratio