Description
This Burrata Italian Focaccia Sandwich is pure Italian comfort food! Creamy burrata, savory prosciutto, peppery arugula, and sweet balsamic glaze on pillowy focaccia bread. Ready in just 10 minutes!
Ingredients
For the Sandwich:
- 1 large focaccia loaf, split horizontally (about 8–10 inches wide) — use bakery-fresh if you can!
- 8 oz burrata cheese — this is the star, don’t skimp
- 4–6 slices prosciutto (about 4–6 oz) — thin-sliced Italian prosciutto is best
- 1 cup arugula, packed — baby arugula works great too
- ½ cup roasted red peppers, drained and sliced — jar or fresh work perfectly
- ½ cup fresh mozzarella slices (optional extra cheesiness) — for when you really want to go all in
- 1–2 tablespoons olive oil — use a good quality extra virgin
- 1 tablespoon balsamic glaze — the thick, syrupy kind, not regular vinegar
- Fresh basil leaves — about 8–10 leaves
- Salt and black pepper, to taste
Instructions
Cut the focaccia loaf in half horizontally so you have a top and bottom piece. Use a serrated knife and slice gently — you want nice, even halves. If your focaccia is super fluffy, you can even hollow out a little bit of the inside to make more room for fillings, but that’s totally optional.
Lightly brush the cut sides of both the top and bottom pieces with olive oil. This adds flavor and helps keep the bread from getting soggy if you’re making these ahead. Don’t drench it — just a light coating will do the trick.
Place the burrata on the bottom half. Tear it gently with your hands or a fork so it spreads across the bread a bit. If you’re using fresh mozzarella slices as well, layer them under or around the burrata for even more cheesy goodness.
Arrange the prosciutto slices evenly over the cheese layer. Let them fall naturally in soft folds — they don’t need to be perfectly flat. That’s part of the charm!
Scatter the roasted red peppers on top of the prosciutto. Add the arugula and fresh basil leaves right on top. The greens will compress a bit when you close the sandwich, and that’s exactly what you want.
Sprinkle a pinch of salt and freshly ground black pepper over the fillings. Go easy on the salt since the prosciutto is already salty, but don’t skip the pepper — it adds a nice little kick.
Add a light drizzle of balsamic glaze over the arugula and peppers for a sweet tang. Think of it like drawing thin zigzag lines across the top. A little goes a long way here!
Place the top piece of focaccia onto the sandwich. Press down gently so everything settles together but not so hard that all the burrata squishes out the sides.
Slice into squares or wedges using a sharp serrated knife and serve immediately. I like cutting mine into 4 big squares, but you can also do smaller pieces if you’re serving a crowd.
Notes
- Don’t assemble these more than 30 minutes ahead or the bread can get soggy from the cheese and veggies
- Press a panini press or grill pan on top for 2–3 minutes if you want warm, melty cheese and crispy bread edges
- Swap regular balsamic vinegar for the glaze in a pinch — just reduce it in a saucepan with a little honey until thick and syrupy
- Add a smear of pesto on the bottom piece before the cheese for even more Italian flavor
- Use a pizza cutter to slice your sandwich — it cuts through cleanly without squishing everything
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-cook
- Cuisine: Italian