Ciabatta Caprese Sandwich with Burrata and Prosciutto
This ciabatta caprese sandwich layers homemade basil pesto, creamy burrata, prosciutto, peppery arugula, and fresh heirloom tomatoes on sourdough ciabatta with a drizzle of balsamic glaze and olive oil. A fresh twist on a classic caprese using peak summer produce and the best bread you can make at home.
Ingredients
Homemade Pesto
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/2 cup parmesan cheese freshly grated
- 1/8 cup pine nuts toasted
- 3 tbsp olive oil adjust to consistency preference
- salt to taste
Sandwich
- sourdough ciabatta recipe here
- burrata cheese
- prosciutto slices
- fresh heirloom tomatoes sliced
- arugula
- balsamic glaze
- olive oil
- salt and pepper to taste
Instructions
- Make the pesto: Add basil, garlic, parmesan, toasted pine nuts, and a pinch of salt to a food processor. Pulse a few times to roughly combine. With the processor running slowly drizzle in olive oil until the pesto reaches your desired consistency — add more oil for a smoother texture, less for something thicker and more intense. Taste and adjust salt.
- Prep the tomatoes: Slice the heirloom tomatoes thickly and season with salt and pepper. Set aside for a few minutes to draw out the juices.
- Spread the pesto: Spread a generous layer of pesto on both cut sides of the ciabatta — don't be shy here, this is the flavor base of the whole sandwich.
- Layer the fillings: On the bottom half layer the prosciutto slices. Add a handful of arugula. Break open the burrata and spread it over the arugula so it covers the bread evenly — let the creamy center spill out. Layer on the heirloom tomato slices.
- Finish: Drizzle generously with olive oil and balsamic glaze. Season with a little more salt and pepper.
- Close and serve: Place the top half of the ciabatta on and press gently. Slice in half and serve immediately.
