15-Minute Walnut Pesto Burrata Panini
A gourmet grilled panini combining creamy burrata, salty prosciutto, and sweet pear slices bound together with a quick walnut-parmesan pesto. The crispy sourdough exterior gives way to a luxurious, savory-sweet interior. Perfect for lunch, light dinners, or elegant entertaining. This version skips the traditional basil pesto for a nuttier, more herbless approach that lets the prosciutto and fruit shine.
Ingredients
- ¼ cup walnuts, toasted
- 2 tablespoon parmesan cheese, grated
- 1 clove garlic, minced
- 3 tablespoon olive oil, plus more for brushing
- 2 slice sourdough bread, crusty
- 3 slice prosciutto
- 1 pear, sliced
- 1 ball burrata
Instructions
- 1
Pulse toasted walnuts, parmesan, garlic, and olive oil in a blender until smooth.
- 2
Heat a panini press to medium heat.
- 3
Spread walnut pesto on one bread slice.
- 4
Layer prosciutto, pear slices, and burrata over the pesto.
- 5
Top with remaining bread slice and brush both exterior surfaces with olive oil.
- 6
Place sandwich on the press and cook until golden brown and crispy, about 4 to 5 minutes.
- 7
Remove from press, cut in half, and serve immediately.
Tips
Make the walnut pesto up to 2 days ahead and refrigerate in an airtight container; this saves time during assembly.
Slice the pear just before building the sandwich to prevent oxidation and ensure the best texture.
Good to Know
Walnut pesto keeps refrigerated up to 2 days. The assembled sandwich is best served fresh; if storing a leftover, wrap tightly and refrigerate up to 1 day, then reheat gently on a panini press.
Make the walnut pesto up to 2 days in advance. Assemble the sandwich and cook just before serving for optimal texture.
Serve immediately after toasting while the bread is crispy and the burrata is still creamy. Pair with a light salad or soup for a complete meal.
Common Mistakes
Overfill the sandwich to avoid burrata leaking out during cooking; use only half a ball.
Don't skip brushing the exterior with olive oil to achieve proper crisping on both sides.
Avoid pressing the panini too firmly to prevent squashing the delicate burrata and pear.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this sandwich without a panini press?
Yes. Use a skillet over medium heat, place the sandwich inside, and weight it down with a cast iron pan or heavy plate. Cook 3-4 minutes per side until golden, flipping once.
What if the pear is not ripe?
A firm pear works well and slices cleanly without falling apart inside the sandwich. If your pear is too hard, let it sit at room temperature for 1-2 days, or lightly poach thin slices for 2 minutes and cool before using.
How long can I keep leftovers?
The assembled sandwich is best eaten fresh. Refrigerate leftovers up to 1 day tightly wrapped. Reheat gently on a panini press for 2-3 minutes. The burrata texture will change slightly when chilled and reheated.