Creamy, salty, crunchy, sweet, and honestly everything you want in an Italian sandwich. Perfect for Sandwich Sundays, this recipe combines fresh burrata, prosciutto, salami, ripe tomato, and dressed arugula on a toasted French loaf, finished with honey and balsamic glaze for a delightful burst of flavor.
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Slice the French loaf, drizzle with olive oil, and toast cut-side down until golden and crisp.
Layer prosciutto and salami, then add tomato slices seasoned with flaky salt and pepper.
Add dressed arugula and tear burrata over the top.
Finish with honey and balsamic glaze, close the sandwich, gently press, and slice.
Ensure the burrata is at room temperature for maximum creaminess.
Toast the bread just enough to achieve a golden crisp without over-drying it.
Use high-quality extra virgin olive oil and balsamic glaze for the best flavor.
Can I use a different type of bread?
Yes, you can substitute the French loaf with ciabatta or sourdough for a similar texture and flavor.
What can I use instead of burrata?
You can use fresh mozzarella or ricotta as alternatives, though burrata provides the creamiest texture.
Can I make this sandwich vegetarian?
Yes, omit the prosciutto and salami and add grilled vegetables or roasted peppers for a vegetarian version.
How do I store leftovers?
Wrap the sandwich tightly in plastic wrap and store in the refrigerator for up to one day. Reheat the bread slightly before serving.
Can I prepare this sandwich ahead of time?
It's best to assemble the sandwich just before serving to maintain the freshness of the ingredients and prevent the bread from becoming soggy.
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