Burrata Prosciutto Sandwich with Roasted Red Pepper Butter

Fresh ciabatta sandwich with prosciutto, burrata, arugula, and cherry tomatoes.

5 from 2 votes

Burrata Prosciutto Sandwich with Roasted Red Pepper Butter

This Burrata Prosciutto Sandwich with homemade roasted red pepper butter is the perfect summer sandwich, combining fresh seasonal produce with the essence of Italy.

Prep Time10

Cook Time25

Total Time35

Course: Lunch, Sandwich

Cuisine: Italian, Mediterranean

Servings: Servings

Calories: 1299kcal

Author: Kate O'Malley

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

Recipe Variations and Substitutions

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.

Expert Tips

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.

Nutrition