Description
A delicious Italian focaccia sandwich featuring creamy burrata, cured meats, and fresh veggies, perfect for a quick and satisfying meal.
Ingredients
Bread and Base
- 1 piece Fresh Focaccia Bread (Opt for a crisp top and a soft inside.)
- 2 tablespoons Olive Oil (For drizzling and enhancing flavor.)
Cheeses
- 1 ball Burrata (For a creamy center.)
- 1 slice Fresh Mozzarella (Optional, for added texture.)
- 1 tablespoon Ricotta (Optional, adds fluffiness.)
Cured Meats
- 2 ounces Prosciutto (For salty and delicate flavor.)
- 2 ounces Salami (For bold, peppery flavor.)
Fresh Vegetables
- 1 handful Arugula (Adds a peppery bite.)
- 2 tablespoons Roasted Peppers (For sweetness and soft texture.)
- 4 pieces Cherry Tomatoes (Use carefully to maintain structure.)
Condiments
- 1 tablespoon Pesto (For added flavor on the bread.)
- 1 pinch Salt (Essential for seasoning the burrata and vegetables.)
- 1 pinch Black Pepper (To taste.)
Instructions
Preparation
- Slice the focaccia horizontally like you are opening a book. Split it if it’s thick to make two smaller sandwiches.
- Lightly toast the inside of the focaccia if it is very soft, about 2 minutes in a hot pan.
- Spread a thin layer of pesto or olive oil on the bottom piece.
Layering
- Add arugula first as a barrier.
- Layer the cured meats, folding them to create height and airiness.
- Add burrata last, gently torn open. Season with salt and pepper.
- Top with roasted peppers and halved cherry tomatoes, then close the sandwich.
Serving
- Wrap the sandwich in foil and heat it in the oven for a few minutes if you prefer it warm. Don’t overheat to avoid melting the burrata.
Notes
For best texture, consume within 24 hours. Pack the burrata and tomatoes separately if preparing ahead to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch, Sandwich
- Cuisine: Italian