Recipes › Sandwich › Burrata and Prosciutto Crudo Sandwich Recipe

Burrata and Prosciutto Crudo Sandwich Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired sandwich celebrates the creamy elegance of burrata cheese paired with delicate prosciutto crudo on crusty bread. The contrast of soft, buttery burrata against the salty, paper-thin prosciutto creates a luxurious handheld meal that captures the essence of Italian simplicity. Perfect for lunch or a light dinner, this sandwich requires no cooking—just quality ingredients assembled with care.

Ingredients

• 2 ciabatta rolls (or 1 ciabatta loaf, halved)
• 200 g burrata cheese (about 7 oz)
• 100 g prosciutto crudo (about 3.5 oz, 8-10 slices)
• 2 tbsp (30 ml) extra virgin olive oil
• 1 tbsp (15 ml) aged balsamic vinegar
• 2 handfuls fresh arugula (rocket)
• 1 ripe tomato, thinly sliced
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

1. Slice the ciabatta rolls horizontally, creating two equal halves. If using a whole loaf, cut into two sandwich-length pieces.

2. Lightly brush the cut surfaces of both bread halves with extra virgin olive oil.

3. Drizzle the balsamic vinegar evenly across the bottom bread surface.

4. Layer 4-5 slices of prosciutto crudo on the bottom half, letting edges curl naturally and drape slightly.

5. Divide the burrata cheese between the two sandwiches, tearing it gently into 2-3 pieces per sandwich and distributing evenly over the prosciutto.

6. Arrange arugula leaves loosely over the burrata, followed by tomato slices.

7. Season the filling with sea salt and freshly cracked black pepper.

8. Close the sandwich by pressing the top bread half gently onto the filling, then cut diagonally in half if desired.

Substitutions

• Mozzarella di bufala can replace burrata for a firmer texture and slightly different flavor profile
• Speck Alto Adige offers a smokier alternative to prosciutto crudo while maintaining authentic Italian character
• Sourdough or pane toscano bread works well if ciabatta is unavailable
• Vegan cheese alternatives cannot authentically replace burrata but cashew-based soft cheese can approximate the texture for dietary restrictions

Tips

• Use room-temperature burrata for best texture—remove from refrigeration 15 minutes before assembly so the creamy interior reaches peak softness
• Select prosciutto sliced to order at a deli counter rather than pre-packaged, as it will be more delicate and flavorful
• Assemble the sandwich no more than 10 minutes before eating to prevent bread from becoming soggy from cheese moisture
• Toast the ciabatta lightly for 2-3 minutes if you prefer a sturdier base that better contains the creamy filling

This sandwich draws inspiration from the Adriatic coast and Puglia region, where burrata originated in the 1950s in Andria. The pairing of burrata with prosciutto crudo reflects the Italian tradition of combining rich dairy with cured meats, a combination celebrated in antipasti platters throughout the country.

You might also like

Capocollo Panini Recipe

23 min · Sandwich

Caprese Panini Recipe

18 min · Sandwich

Chicken Parmigiana Sandwich Recipe

45 min · Sandwich

Coppa and Pecorino Sandwich Recipe

10 min · Sandwich