Burrata Caprese Sandwich
I mean, what's not to love about a Burrata Caprese Sandwich. There's the Burrata that's in it of itself, perfect. Juicy summer ripe tomatoes that are the size of your head. Fresh Pesto which you can either make homemade or buy from your favorite market. Toasted Bread for that extra crunch. And then some oil, vinegar, salt and pepper to really bring all the flavors together and let it shine.
Servings: 4 people
Ingredients
- 1 loaf ciabatta bread cut in half
- 1 cup Pesto
- 2 large balls burrata
- 1-2 giant heirloom tomatoes
- Fresh basil leaves
- Olive oil
- Red wine vinegar
- Salt & pepper
Instructions
- Toast the sandwich bread with a little olive oil until just slightly golden.
- Liberally slather a few large spoonfuls of pesto on the bottom half of the bread. Add large slices of tomato and season with salt and pepper. Add the burrata on top of the tomato and season with more salt, pepper, olive oil and a splash of red wine vinegar. Top with basil leaves and the top piece of bread. Cut into 4-5 servings.
Notes
- You can scoop out a little bit of the bread. Use it at a later date to make breadcrumbs. But this way the bread to filling ratio is a little bit more aligned
- If you want to make homemade pesto, this Spinach Basil Pesto is my all time favorite recipe. You can't even taste the spinach, it really just helps to add some bright green color as basil can turn brown quickly once pulverized.
- Find the most freshly made burrata possible! If you live by an Italian market, this is your best bet!
Nutrition
Calories: 679kcal | Carbohydrates: 60g | Protein: 23g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 1715mg | Potassium: 109mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2026IU | Vitamin C: 6mg | Calcium: 405mg | Iron: 1mg