Burrata + Prosciutto Sandwich Recipe
fresh burrata cheese, prosciutto, pesto and roasted tomatoes stacked on warm focaccia with balsamic glaze, served with crispy fries
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Ingredients
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Sandwich
Roasted Tomatoes (if making fresh)
Crispy Fries (side)
Method
Roasted Tomatoes (if making fresh)
Preheat and prepare
Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper or foil.
Toss cherry tomatoes and minced garlic with 1 tablespoon olive oil, 0.25 tsp salt, 0.125 tsp black pepper and 0.25 tsp dried oregano. Spread tomatoes cut-side up (if halved) or whole in a single layer.
Roast for 15-18 minutes until tomatoes are blistered and juices concentrate. Remove from oven and let cool slightly. Reserve 3 oz worth to use on the sandwich; any extra can be served alongside.
Crispy Fries (side)
Prep potatoes
Peel (optional) and cut russet potatoes into 1/4–1/2 inch sticks. Rinse under cold water until water runs clear to remove starch. Pat very dry with kitchen towels.
Optional extra crisp: toss dried potato sticks with 1 tsp cornstarch until lightly coated.
Toss potatoes with 2 tbs oil, 0.5 tsp salt, 0.125 tsp black pepper and 0.25 tsp paprika. Spread in a single layer on a baking sheet (do not overcrowd).
Bake at 425°F (220°C) for 25-30 minutes, turning once halfway, until golden and crisp. If frying instead: heat oil to 350°F (175°C) and fry in batches 3–4 minutes until golden; drain on paper towels and sprinkle with salt.
Sandwich Assembly & Finishing
Spread 1.5 tbs basil pesto evenly on the bottom slice of warmed focaccia.
Place prosciutto slices on top of the pesto, arranging so they slightly overlap and cover most of the surface.
Gently tear the burrata into large pieces and distribute over the prosciutto. If burrata contains liquid, spoon a little of the creamy interior over the pieces for extra richness.
Top the burrata with the reserved roasted cherry tomatoes (about 3 oz) and scatter the baby arugula on top. Drizzle 2 tbs balsamic glaze over the filling, then season lightly with 0.25 tsp salt and 0.125 tsp freshly ground black pepper, adjusting to taste.
Place the top slice of focaccia over the fillings and press gently to compact. If desired, cut the sandwich in half and drizzle an additional 0.5 tbs balsamic glaze on the plate for presentation.
Serve the sandwich immediately alongside the crispy fries while both are warm.