Burrata Baguette Sandwich Recipe

Preheat and slice baguette

Preheat oven to 375°F (190°C). Slice the baguette lengthwise, keeping one side attached if you want a hinge, or cut into two halves for separate pieces.

Brush the cut sides lightly with 1 tablespoon extra-virgin olive oil. If using butter, spread the softened butter on one or both cut sides instead of or along with the oil.

Place the baguette cut-side up on a baking sheet and bake 6–8 minutes until the interior is just crisped but not too browned. Remove from oven and, while still warm, rub the halved garlic clove gently across the toasted surface for a subtle garlic flavor.

Remove burrata from refrigerator 10–15 minutes before assembling so it comes slightly toward room temperature (this improves creaminess). Gently drain any excess liquid and reserve if you want to drizzle some inside the sandwich.

If using fresh mozzarella, layer the thin slices on the bottom half of the toasted baguette to create a stable base for the creamy burrata.

Tear the burrata into large pieces and distribute evenly over the mozzarella or directly onto the baguette base. Keep some of the creamy center intact to create pockets of rich creaminess in the sandwich.

Arrange tomato slices over the burrata in a single layer. If using red onion, scatter a few very thin slices sparingly so they don't overpower the delicate cheese.

Tuck fresh basil leaves and arugula (if using) among the tomato slices and cheese to add brightness and texture.

Drizzle remaining 1 tablespoon extra-virgin olive oil and the balsamic glaze evenly over the assembled sandwich. If using aged balsamic vinegar instead of glaze, drizzle about 1 tablespoon and reserve the other tablespoon for adjusting to taste.

Season with sea salt and freshly ground black pepper to taste. Sprinkle crushed red pepper flakes sparingly if you like heat.

Close the baguette sandwich and press gently to compact the layers slightly. Let rest 2–3 minutes to allow flavors to marry and the burrata’s cream to meld with the tomatoes.

Slice the sandwich into portions (4 long servings or 2 large sandwiches) and serve immediately. For a picnic, wrap tightly in parchment paper to keep ingredients together; add a small container of extra balsamic glaze for finishing at the table if desired.