Crispy Semolina Bread Prosciutto Sandwich with Burrata
Toasted semolina bread layered with creamy burrata, salty prosciutto, fresh heirloom tomatoes, and pesto. Shallots and arugula add brightness to this Italian-inspired open-faced sandwich finished with a drizzle of olive oil.
Ingredients
- 1 loaf semolina bread or baguette, toastedciabatta or focaccia1:1breadgluten-free
similar toasting properties
- 2 tablespoon pesto
- 5 slice prosciutto
- 2 ball burrata, large
- 2 heirloom tomatoes, small, sliced
- 1 shallot, small, sliced
- 1 ½ tablespoon olive oil, for brushing
- olive oil, for drizzling
- fresh arugula
Instructions
- 1
Preheat oven to 400°F (400°F).
- 2
Cut the ends off the semolina bread and slice down the middle.
- 3
Brush both sides with olive oil and place on a baking sheet.
- 4
Bake for about 10 minutes until golden and slightly crispy.
- 5
Remove bread from oven and spread pesto generously on both sides.
- 6
Tear burrata pieces and place on both sides of the bread.
- 7
Layer heirloom tomato slices on one side.
- 8
Layer prosciutto slices evenly on the other side.
- 9
Top with shallot slices and fresh arugula.
- 10
Drizzle remaining olive oil over the arugula.
- 11
Cut into desired sandwich sizes.
Tips
Tear burrata by hand rather than cutting to preserve the creamy texture of the center.
Good to Know
Assemble just before serving. Store components separately: bread in airtight container up to 2 days, burrata in brine up to 5 days, prosciutto in original packaging up to 10 days.
Pesto can be made 3 days ahead. Toast bread up to 4 hours ahead and store in airtight container. Prepare all components but assemble only when ready to serve.
Serve immediately after assembly while bread is still warm and crispy. Cut into quarters or halves depending on sandwich size preference.
Common Mistakes
Do not over-bake the bread to avoid it becoming too hard and difficult to bite through.
Do not slice burrata in advance to avoid the creamy interior leaking out before serving.
Substitutions
Gluten-Free Swaps
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