The Burrata Bistro Recipe

Slice each ciabatta roll horizontally to create a top and bottom. Lightly spread 1 tbs of soft butter on the cut side of each bottom and top piece (or brush with olive oil for a lighter option).

Optional: Heat a skillet or grill pan over medium heat. Place the cut sides of the ciabatta on the skillet until lightly golden and crisp (about 1–2 minutes per side). Remove and set aside on a clean surface.

Slice the roma tomato into 1/4" (6 mm) thick slices; you should get 4–5 slices from one tomato. Season the tomato slices lightly with 1/4 tsp coarse salt and a small pinch of black pepper. Drizzle the tomato with 1 tsp extra-virgin olive oil and let sit while assembling.

If spinach leaves are large, roughly chop or leave whole if baby leaves. Pat dry to remove excess moisture so the sandwich doesn't get soggy.

On the bottom half of each toasted ciabatta, spread 2 tsp of pesto evenly (for both sandwiches use total 4 tsp).

Lay the prosciutto or ham slices evenly over the pesto, folding slices as needed to create coverage and height.

Carefully tear the burrata open: place one burrata ball on a small bowl or plate, gently slice the top and pull open so the creamy interior (stracciatella) is exposed. Divide the two burrata balls between the two sandwiches, placing half of each ball (curds and creamy center plus outer casing) over the ham on each sandwich. Use a spoon to distribute the creamy interior so each sandwich gets a generous, even portion.

Arrange the seasoned tomato slices over the burrata. Top with a layer of baby spinach (about 1 cup per sandwich) and tuck fresh basil leaves among the spinach.

Drizzle about 1 tbs balsamic glaze across each sandwich (total 2 tbs for both). Sprinkle remaining 1/4 tsp coarse salt and 1/8–1/4 tsp black pepper evenly over the assembled components to taste.

Place the top ciabatta halves onto the sandwiches. Press gently to compress slightly so ingredients hold together. If desired, return sandwiches to the skillet for 30–45 seconds per side (pressed with a spatula) to warm through, but avoid long heating which will melt burrata excessively.

Cut each sandwich in half on the diagonal. Serve immediately while burrata is creamy and fresh, with extra balsamic glaze on the side.