The Ultimate Italian Burrata and Prosciutto Sandwich

If you have scrolled through social media lately, you have likely seen The Sandwich. It is that towering masterpiece of crusty bread, oozing creamy cheese, and salty cured meat that makes you stop mid-scroll. Today, we are not just looking at it; we are making the definitive version of the Italian Burrata and Prosciutto Sandwich.

This is not your average lunchbox ham and cheese. This is a sensory experience. It starts with the audible crunch of a fresh, high-quality baguette. Then, you hit the cool, milky richness of fresh burrata (or stracciatella), followed by the savory, melt-in-your-mouth saltiness of prosciutto di Parma. All of this is tied together by the herbaceous punch of basil pesto and the sweet-tart tang of sun-dried tomato spread. It is messy, it is indulgent, and it is hands-down the best sandwich you will make at home this year.

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Why This Recipe Works

Making a sandwich seems simple, but the difference between a “good” sandwich and a “life-changing” one lies in the details. Here is why this specific combination creates culinary magic:

• Texture Contrast: The most important element of any great sandwich is crunch versus creaminess. The exterior of the baguette provides a hard barrier that gives way to the incredibly soft interior of cheese and meat.
• Fat and Acid Balance: Burrata is heavy and rich. Prosciutto is fatty and salty. To prevent the sandwich from feeling too heavy, we use sun-dried tomatoes and basil pesto to cut through the richness with acidity and herbal freshness.
• No Cooking Required: Aside from a quick toast of the bread (which is optional but recommended), this is a no-cook meal that feels like fine dining.
• Visual Appeal: Let’s be honest—we eat with our eyes first. The color contrast of red tomatoes, green pesto, white cheese, and pink meat is stunning.

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Ingredients Overview

Because this recipe relies on so few components, the quality of each ingredient is paramount. Do not skimp here!

The Bread

• French Baguette or Ciabatta: You need a bread with a strong structure. Soft sandwich bread will disintegrate under the weight of the burrata. Look for a baguette with a dark, golden crust and an airy interior.

The Cheese

• Burrata (or Stracciatella): Burrata is a ball of mozzarella filled with cream and cheese curds. When you cut it open, the inside is called Stracciatella. You can buy whole burrata and break it open, or buy tubs of just the stracciatella filling.

The Meat

• Prosciutto di Parma: Use imported Italian prosciutto if possible. It should be sliced paper-thin so it melts in your mouth rather than being chewy.
• Alternative: Mortadella is a fantastic substitute if you prefer a softer meat texture.

The Spreads

• Green Basil Pesto: Homemade is best, but a high-quality jarred Genovese pesto works wonders.
• Sun-Dried Tomato Spread (Pesto Rosso): This adds a sweet, concentrated tomato flavor that pairs perfectly with the basil. You can also use Calabrian chili paste if you want a spicy kick.

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Step-by-Step Instructions

Follow these steps to construct a sandwich that holds together while delivering maximum flavor in every bite.

Step 1: Prep the Bread

Slice your baguette or ciabatta loaf horizontally. If the bread is very dense, you might want to scoop out a little bit of the soft white interior to make a “boat” for the ingredients, but for a baguette, this usually isn’t necessary.
Optional but recommended: Brush the cut sides with a little olive oil and toast them in a pan or oven for 2-3 minutes until golden. This creates a barrier that prevents the bread from getting soggy from the pesto.

Step 2: The Red Layer

On the bottom half of the bread, spread a generous layer of the sun-dried tomato spread (or red pesto). We put this on the bottom because it is usually thicker than the green pesto and acts as a solid foundation.

Step 3: The Cheese Layer

This is the fun part. If using a ball of burrata, break it open over a bowl to catch the cream, then spread the creamy insides (stracciatella) heavily over the tomato layer. Season the cheese directly with a pinch of flaky sea salt and cracked black pepper. The fat in the cheese needs that salt to really pop.

Step 4: The Meat Fold

Do not just lay the prosciutto flat! Take each slice and drape it in fluffy “waves” or folds on top of the cheese. Folding the meat creates air pockets, which improves the texture and makes the sandwich bite feel lighter and more voluminous.

Step 5: The Green Layer

Spread the green basil pesto on the top half of the bread. Be generous—you want that herbal oil to soak into the nooks and crannies of the upper crust.

Step 6: Close and Slice

In one confident motion, close the sandwich. Press down gently with your hand to marry the flavors, but don’t squash it flat. Using a sharp serrated bread knife, slice the sandwich in half on a diagonal. The diagonal cut is crucial—it gives you a better “biting point” and exposes more of that beautiful cross-section.

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Expert Tips for the Perfect Bite

Temperature Matters:
Serve this sandwich at room temperature. If the burrata is ice-cold from the fridge, you lose a lot of the milky flavor. Let the cheese sit out for 20 minutes before assembling.

The “Soggy Bottom” Prevention:
If you are packing this for a picnic, place a layer of arugula or dry lettuce between the bread and the wet ingredients (cheese/pesto) to act as a moisture barrier.

Oil is Your Friend:
Don’t be afraid of the oil in the pesto. That olive oil carries the flavor. If your sandwich feels dry, drizzle a little extra extra-virgin olive oil over the prosciutto before closing.

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Variations to Customize Your Sandwich

While the classic combo is hard to beat, here are some gourmet twists:

1. The Spicy Italian: Swap the sun-dried tomato spread for Calabrian chili bomba sauce (a spicy fermented chili paste). It adds significant heat that cuts through the creamy cheese.

2. The Vegetarian: Skip the meat entirely. Add thick slices of heirloom tomato and marinated roasted red peppers. The burrata is rich enough that you won’t miss the meat.

3. The Truffle Lover: Use a truffle oil-infused burrata or add a drizzle of truffle glaze. Truffle pairs exceptionally well with prosciutto.

4. The Balsamic Finish: A drizzle of thick, aged balsamic glaze over the prosciutto adds a sweet acidity that elevates the whole dish.

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Frequently Asked Questions

What is the difference between Burrata and Mozzarella?

Mozzarella is a solid fresh cheese. Burrata is a shell of mozzarella wrapped around a mixture of fresh cream and cheese curds (stracciatella). Burrata is much creamier, messier, and richer than standard mozzarella.

Can I make this ahead of time?

This sandwich is best eaten immediately because of the moisture in the cheese and pesto. If you must make it ahead, toast the bread thoroughly to crust it over, and wrap it tightly in parchment paper. It should be eaten within 2-3 hours.

What is the best bread if I can’t find a baguette?

A crusty Ciabatta is actually an excellent alternative because it is flat and wide, holding the ingredients well. Focaccia is also delicious, though it makes for a much softer, oilier sandwich.

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Conclusion

The Italian Burrata and Prosciutto Sandwich is a testament to the power of quality ingredients. It doesn’t require cooking skills, just an appreciation for flavor balance. The creamy, salty, crunchy, and herbaceous elements come together to create a lunch that feels like a vacation in Tuscany. Grab a napkin—you’re going to need it—and enjoy the best sandwich you’ll ever make.