House burrata, Prosciutto de parma, Arugula, Red peppers, Balsamic.
The Story
This isn't your childhood ham and cheese - it's what happens when Italian elegance meets sandwich comfort. Our chef transforms the classic with creamy house burrata, paper-thin Prosciutto di Parma, and a drizzle of aged balsamic that ties it all together. It's sophisticated enough for lunch with the boss, yet satisfying enough to cure any weekday blues.
Elevate your lunch game with this Italian-inspired sandwich that brings restaurant quality to your kitchen. The combination of creamy burrata, salty prosciutto, and peppery arugula creates the perfect balance of flavors and textures.
Ingredients
1 ball fresh burrata cheese (4-6 oz)
2 oz Prosciutto di Parma, thinly sliced
1 cup fresh arugula
1/4 cup roasted red peppers, sliced
2 slices ciabatta or sourdough bread
2 tbsp aged balsamic vinegar
1 tbsp extra virgin olive oil
1 medium tomato, sliced
2-3 leaves butter lettuce
1 pinch freshly cracked black pepper
Instructions
1
Toast the bread slices until golden brown and crispy on the outside but still soft inside.
2
Drizzle one side of each bread slice with olive oil and a light sprinkle of black pepper.
3
On the bottom slice, layer the butter lettuce leaves and tomato slices.
4
Tear the burrata into generous chunks and distribute evenly over the tomatoes, allowing the creamy center to spread slightly.
5
Layer the prosciutto in delicate folds over the burrata, creating height and texture.
6
Add the roasted red pepper slices and top with fresh arugula.
7
Drizzle the aged balsamic vinegar over the arugula, allowing it to pool slightly in the sandwich.
8
Top with the second bread slice, press gently to compress slightly, and slice diagonally to serve.
