If you’re looking for delicious summer sandwich ideas with Italian flair, this Burrata Prosciutto Sandwich with homemade roasted red pepper butter is a seasonal winner.
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Like my Mediterranean Veggie Sandwich and Pesto Caprese Sandwich, these sandwiches are bursting with the fresh summer flavors of Italy – perfect for an Italian picnic menu.
Best of all, it bundles up some of the best Italian flavors in a portable sandwich. Thanks to a selection of sturdy breads, there’s no worry about how to avoid soggy sandwiches either. It’s a delicious make-ahead sandwich for picnics and summer parties.
Ingredient Notes
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
Bread Options: Using Ciabatta bread makes a classic Italian sandwich, but there are other great bread options for this sandwich. You can always turn this into a baguette sandwich. You can use focaccia or Italian flatbreads like Schiacciata, a Tuscan bread similar to focaccia.
Burrata: Fresh burrata is the cheese of choice for this sandwich, as its creamy texture and mild flavor complement the saltiness of the prosciutto. Buffalo mozzarella is a good alternative if you can’t find burrata.
Tomatoes: I used fresh cherry tomatoes in this recipe, but I also use slow-roasted vine tomatoes if I want a sweeter, bolder tomato flavor.
Roasted Red Peppers: If you’re short on time, you can use store-bought roasted red peppers, although home-roasted peppers will always have a better flavor. Use high-quality store-bought peppers and ensure you drain them well before adding them to the butter mix.
Step by Step Instructions
Make the Roasted Peppers
Step 1: Preheat oven to around 450℉ and line a baking tray with baking paper.
Step 2: Cut the peppers in half and remove the core and seeds. Place skin side up on the baking tray.
Step 3: Roast the peppers for approximately half an hour or until soft. Peel the skins from the peppers. For tips on roasting and peeling peppers, see my recipe for Roasted Red Peppers.
Make the Red Pepper Spread
Step 4: Blend the roasted peppers, butter, garlic, basil, oregano, and black pepper.
Step 5: Blend until you have a smooth dip-like mixture.
Assemble the Sandwich
Step 6: In a small bowl, toss arugula, cherry tomatoes, olive oil, salt to taste, and balsamic vinegar.
Step 7: Cut the ciabatta or baguette in half. Toast the center of the bread in the preheated oven or a toaster, leaving the outside soft.
Step 8: Layer both bread halves with red pepper butter spread.
Step 9: Top with the arugula with tomatoes.
Step 10: Split the burrata balls open and place them on top of the arugula mix.
Step 11: Top with thin slices of prosciutto.
Step 12: Cover the sandwich with the other half of the bread. Cut in half or large slices for sharing.
FAQs
Roll the sandwich tightly in parchment paper, folding the ends in to keep it together and prevent the fillings from spilling out. For extra security, wrap it in aluminum foil. Pack it at the top of your picnic basket to avoid it getting squished. It’s also a good idea to wrap the ciabatta whole and cut it in half when you arrive.
Selecting high-quality burrata is key to a delicious sandwich. Look for fresh burrata stored in its liquid (whey), which helps maintain its moisture and creaminess. Burrata should feel soft but not overly watery. Opt for locally produced burrata if possible, as freshness significantly impacts the flavor.
Expert Tips
Bread Selection: Opt for a high-quality ciabatta (or other bread) with a good crust and soft interior. It should be sturdy enough to hold all the fillings without falling apart. Lightly toasting the middle of the bread will prevent it from becoming soggy.
Make-Ahead Butter: If you can, it’s a good idea to make your roasted red pepper butter beforehand. It not only saves time but also helps the flavors settle and improve. You can prepare the roasted red pepper butter up to 3 days in advance. Store it in an airtight container in the refrigerator and let it come to room temperature before spreading it on your ciabatta. I like to spread it on both sides of the bread. It acts as a layer to prevent sogginess and holds each layer in place.
Burrata: If you are serving the sandwiches immediately, let your burrata come to room temperature before assembling—it will have better texture and flavor. If you are making ahead, use the burrata straight from the fridge.
Related Recipes
Did you try this Prosciutto Burrata Sandwich?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.
Burrata Prosciutto Sandwich with Roasted Red Pepper Butter
Ingredients
- 2 small red peppers - or 1 large
- ⅔ cup butter
- 2 garlic cloves
- 5-6 Leaves fresh basil
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ¼ cup arugula
- 1 cup cherry tomatoes - quartered
- Salt to taste
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- 1 ciabatta bread - See other bread options
- 2 Burrata balls
- 3 oz prosciutto
Instructions
Roast the Red Peppers
- Preheat oven to around 450℉ and line a baking tray with baking paper.
- Cut the peppers in half and remove the core and seeds. Place skin side up on the baking tray.
- Roast the peppers for approximately half an hour or until soft. Peel the skins from the peppers. For tips on roasting and peeling peppers, see my recipe for Roasted Red Peppers.
Make the Red Pepper Spread
- Blend the roasted peppers, butter, garlic, basil, oregano, and black pepper. Blend until you have a smooth, thick, dip-like mixture.
Assemble the Sandwich
- In a small bowl, toss arugula, cherry tomatoes, olive oil, salt to taste, and balsamic vinegar.
- Cut the ciabatta or baguette in half. Toast the center of the bread in the preheated oven or a toaster, leaving the outside soft.
- Layer both bread halves with red pepper butter spread.
- Top with the arugula with tomatoes.
- Split the burrata balls open and place them on top of the arugula mix.
- Top with thin slices of prosciutto.
- Cover the sandwich with the other half of the bread. Cut in half or large slices for sharing.
Notes
- Bread Options: Instead of ciabatta, you can turn this into a baguette sandwich. You can also use focaccia or Italian flatbreads like Schiacciata, a Tuscan bread similar to focaccia.
- Burrata: Fresh burrata is the cheese of choice for this sandwich, as its creamy texture and mild flavor complement the saltiness of the prosciutto. Buffalo mozzarella is a good alternative if you can’t find burrata.
- Tomatoes: I used fresh cheery tomatoes in this recipe, but I also use slow-roasted vine tomatoes if I want a sweeter, bolder tomato flavor.
- Roasted Red Peppers: If you’re short on time, you can use store-bought roasted red peppers, Use high-quality store-bought peppers and ensure you drain them well before adding them to the butter mix.
- Bread Selection: Opt for a high-quality ciabatta (or other sturdy bread) with a good crust and soft interior. Lightly toasting the middle of the bread will prevent it from becoming soggy.
- Make-Ahead Butter: You can prepare the roasted red pepper butter up to 3 days in advance. Store it in an airtight container in the refrigerator and let it come to room temperature before spreading it on your ciabatta.
- Burrata: If you are serving the sandwiches immediately, let your burrata come to room temperature before assembling—it will have better texture and flavor. If you are making ahead, use the burrata straight from the fridge.
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