Prosciutto & Burrata Sandwich Recipe

Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper.

Place halved tomatoes cut-side up on the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle 1 teaspoon minced garlic, 1/4 tsp salt, a pinch of black pepper and 1/4 tsp dried oregano if using. Toss gently to coat.

Roast in the preheated oven for 18–22 minutes, until tomatoes are slightly shriveled at the edges and concentrated in flavor. Remove and let cool to room temperature.

In a small nonstick skillet over medium-low heat, add 1 teaspoon granulated sugar and 1/2 teaspoon butter. Stir until sugar begins to melt and combine with butter.

Add 1/2 cup raw whole almonds and stir to coat. Sprinkle 1/8 tsp smoked paprika, a pinch (1/16 tsp) cayenne, and 1/8 tsp salt. Continue cooking and stirring for 4–6 minutes until the sugar caramelizes and coats the almonds and they are fragrant. Transfer to a piece of parchment to cool and separate any clumps.

In a small bowl or jar combine 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon fresh lemon juice and 1/4 teaspoon salt.

Slowly whisk in 3 tablespoons extra-virgin olive oil (or shake in a jar) until emulsified. Taste and adjust seasoning with black pepper and more salt or honey as preferred.

Halve the ciabatta loaf horizontally. Lightly brush cut sides with 1 tablespoon extra-virgin olive oil. Optional: toast cut-side down in a skillet or under broiler for 1–2 minutes until golden and slightly crisp.

On the bottom half of the bread, layer half the prosciutto slices (4 slices) slightly overlapping.

Tear the burrata and distribute roughly half of the creamy interior and half of the outer mozzarella across the prosciutto so you get both cream and texture. Reserve the rest to add a second sandwich or share.

Arrange 2 roasted tomato halves over the burrata (for one sandwich use 2 tomatoes). Scatter a generous handful (about 1 cup) of arugula on top of the tomatoes.

Drizzle about half of the Dijon vinaigrette (roughly 1/2–1 tablespoon) over the arugula. Season with freshly ground black pepper to taste.

Sprinkle about 1/4 cup of the candied spiced almonds over the arugula to add crunch and spice (adjust to taste).

Top with the remaining 4 slices prosciutto if you prefer more meat, then place the top half of the ciabatta. Press gently to compress the sandwich slightly.

Cut the sandwich in half, serve immediately and enjoy. Repeat assembly for a second sandwich if making two servings.