Burrata Sandwich Recipe

Prepare bread

Preheat a skillet or griddle over medium heat. Slice the ciabatta loaf horizontally into two slabs long enough for sandwiches. Brush the cut sides lightly with 1 tbs olive oil (and spread the optional softened butter thinly if using).

Place both cut sides face down on the hot skillet and toast 1–2 minutes until golden and crisp. Remove and set aside to cool briefly.

Prepare burrata and spread

Drain burrata if it's packed in liquid and pat gently with paper towel to remove excess moisture. In a small bowl, mix mayonnaise (or aioli) with 1 tbs extra-virgin olive oil and 1/2 tsp freshly ground black pepper until smooth. This will be the sandwich spread.

Spoon half of the burrata (split the two balls) across the bottom slab in an even layer. Reserve the creamy centers to dollop on top of the sandwich later.

Slice and season tomato

Slice the tomato into 1/4-inch thick slices. Lightly season both sides with a pinch of kosher salt (use part of the 1/2 tsp) and set on paper towel for 1–2 minutes to draw out excess moisture.

Prepare radicchio

Core and thinly slice or tear radicchio into bite-sized pieces. Toss the radicchio with the remaining 1 tbs olive oil and a pinch of kosher salt to soften its bitterness and coat it lightly.

Layer tomato slices over the burrata on the bottom slab, then place the dressed radicchio on top of the tomato. Add whole or sliced Mama Lil's peppers distributed evenly. Tuck fresh basil leaves among the other toppings.

Drizzle the 1 tbs balsamic vinegar lightly across the vegetables, and if using, finish with a small drizzle (1 tsp) of balsamic glaze for sweetness and gloss.

Add remaining burrata and finish

Gently break apart and dollop the reserved creamy centers of burrata over the layered toppings for pockets of creamy richness. Sprinkle freshly cracked black pepper and flaky sea salt to taste across the whole sandwich.

Spread the mayonnaise/olive oil mixture thinly on the top slab (toasted side), then place it on top of the assembled sandwich. Press gently to help components bind.

Optional: return assembled sandwich to the warm skillet for 30–45 seconds per side with a weight on top (panini-style) to slightly warm and meld flavors, but be careful not to completely melt or spill the burrata.

Using a sharp serrated knife, cut the slab sandwich into portions. Serve immediately so burrata remains creamy and tomatoes stay fresh.