Burrata Panini Recipe
Make Burrata Panini Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich
To grill / finish
Method
Sandwich
- 1
Prepare bread
Slice the loaf horizontally into two even slabs about 1 inch thick. If using large ciabatta, cut into sandwich-sized portions. Lightly brush the cut sides of both halves with 1 tablespoon olive oil.
- 2
Prepare tomatoes
Slice the tomatoes 1/4-inch thick. Lay slices on a plate, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper; let sit for 5 minutes to macerate, then blot excess juices with a paper towel.
- 3
Assemble sandwich
On the bottom half of the oiled bread, arrange half of the basil leaves in an even layer. Tear the burrata into large pieces and distribute over the basil so the creamy center is exposed. If using prosciutto, layer slices over or alongside the burrata. Place tomato slices on top of the burrata/prosciutto. Drizzle remaining 1 tablespoon olive oil and 1 tablespoon balsamic glaze over the tomatoes. Sprinkle remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper across the filling. Top with remaining basil leaves and place the top half of the bread to close the sandwich.
To grill / finish
- 4
Preheat press or skillet
Heat a panini press over medium-high heat. If you don't have a press, heat a large heavy skillet over medium-high heat and have a second heavy skillet or a foil-wrapped brick to press the sandwich.
- 5
- 6
Grill sandwich
Place the sandwich in the preheated panini press and close. Grill for 3 to 5 minutes, until the bread is golden-brown and crisp and the burrata is warmed but not fully melted. If using a skillet, place sandwich in the skillet, weigh it with the second skillet/brick, and cook 3–4 minutes per side until golden and warmed through.
- 7
Rest and slice
Remove the sandwich from the press, let rest 2 minutes so the cheese settles. Slice into 2–4 portions with a serrated knife. Optionally drizzle a little extra balsamic glaze before serving.