What will you need?

• ciabatta bread
• cherry tomatoes
• extra virgin olive oil
• salt
• black pepper
• garlic
• paremsan
• burrata
• pine nuts, soaked in olive oil
• lemon juice
• basil
• Arugala
• Mortadella
• Prosciutto
• balsamic glaze

How to make it

For the hand chopped pesto

Roughly chop the basil and push aside. Chop the garlic and push aside. Chop the pine nuts and push aside. Grate the parmesan on the same cutting board you chopped the other ingredients. Once grated, push all the chopped ingredient together and start chopping to combine. Once everything is finely chopped, add the olive oil. Keep chopping until smooth and glossy, adding more olive oil as needed. Season with salt, pepper, and lime juice.

Sauté the tomatoes

Add olive oil to a pan over medium heat and toss in a clove of garlic and some basil stems. Add in the tomatoes and sauté for a few minutes. Turn the heat to low, cover, and let simmer for 10 minutes.

Assemble the sandwich

Toast the bread in a pan with olive oil until golden. Place on a plate and spread the pesto on both halves. Lay down some arugula followed by the mortadella and prosciutto. Spread on the burrata and top with the sautéed tomatoes. Spoon over some of the juice from the pan. Drizzle with balsamic glaze and add the top bread. Slice in half to reveal that beautiful cross section. Hope you enjoy.

Burrata Caprese Sandwich with Hand-Chopped Pesto, Mortadella, and Prosciutto

5 from 1 vote

Recipe by Zachary Rodriguez Course: MainDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• Ciabatta bread

• For the Pesto

• 2 cups 2 fresh basil, chopped

• 2 2 garlic cloves

• 1/4 cup 1/4 pine nuts, soaked in olive oil

• 1/2 cup 1/2 grated parmesan

• 1/4 tsp 1/4 salt

• 1/4 tsp 1/4 black pepper

• 2 tsp 2 lemon juice

• For the Sautéed Tomatoes

• 1 cup 1 cherry tomatoes

• 1 1 garlic clove

• 2 2 basil stems

• 2 tbsp 2 extra virgin olive oil

• For Serving

• sliced mortadella

• sliced prosciutto

• burrata cheese

• arugula

• balsamic glaze

Directions

• Make the Pesto
• Roughly chop the basil and push aside. Chop the garlic and push aside. Chop the pine nuts and push aside. Grate the parmesan on the same cutting board you chopped the other ingredients. Once grated, push all the chopped ingredient together and start chopping to combine. Once everything is finely chopped, add the olive oil. Keep chopping until smooth and glossy, adding more olive oil as needed. Season with salt, pepper, and lime juice.
• Sauté the Tomatoes
• Add olive oil to a pan over medium heat and toss in a clove of garlic and some basil stems. Add in the tomatoes and sauté for a few minutes. Turn the heat to low, cover, and let simmer for 10 minutes.
• Toast the bread in a pan with olive oil until golden. Place on a plate and spread the pesto on both halves. Lay down some arugula followed by the mortadella and prosciutto. Spread on the burrata and top with the sautéed tomatoes. Spoon over some of the juice from the pan. Drizzle with balsamic glaze and add the top bread. Slice in half to reveal that beautiful cross section. Hope you enjoy.