This sandwich is packed with crispy prosciutto, creamy burrata and marinated tomatoes!
Truly, this is what sandwiches are all about. Sure, it’s a little effort, but it’s got the perfect balance of textures and offers an explosion of flavours! Follow me…
I know marinating tomatoes sounds a little ‘extra’, and quite frankly it is, but once you marinate tomatoes once you’ll never stop. Even if you’re not the biggest tomato fan, I promise this technique will convert you.
Tomato Marinade Ingredients
- Extra Virgin Olive Oil – The base of the marinade and also adds a punch of flavour.
- Red Wine Vinegar – I tested with various vinegars and this came out on top. Balsamic vinegar second best option.
- Red Onion – Very finely diced. You want the flavour, along with a tiny crunch of texture.
- Basil & Parsley – Both pair beautifully with tomatoes.
- Salt & Pepper – Salt will help draw moisture from the tomatoes and soften them. Black pepper to taste.
What kind of tomatoes to use?
Here I use baby plum tomatoes, but cherry tomatoes work nicely too. Although slightly more inconvenient to eat in a sandwich, I prefer the slightly sweeter flavour of smaller tomatoes. You can marinate thick slices of regular sized tomatoes if you’d prefer.
How long to marinate for?
Marinated tomatoes are the gift that keep on giving, so the longer the better. Overnight best, a couple of hours is great, but even 30mins will help.
Process shots: add marinade ingredients to large shallow dish (photo 1), whisk to combine (photo 2), add sliced tomatoes (photo 3), toss to combine (photo 4).
Prosciutto has a gorgeous salty flavour which pairs with the tomatoes beautifully. I like to pan fry the prosciutto because it crisps up so nicely. That way you can also use the leftover fat to toast the bread!
Do I have to fry the prosciutto?
I highly recommend the crispy prosciutto as it offers texture to the sandwich, and as I mentioned you can use the leftover fat to toast the bread. You can bake instead of fry if you’d prefer.
Process shots: add prosciutto to lightly oiled pan (photo 1), fry until crisp (photo 2), add bread to leftover fat (photo 3), toast both sides (photo 4).
Burrata is one of the dreamiest cheeses out there. It’s got a gorgeously creamy flavour & texture which works perfectly in a sandwich.
What can I use instead of Burrata?
I highly recommend using burrata – you’ll find it in most supermarkets, usually in a pot of brine. The closest thing to burrata is probably mozzarella, so just use slices of fresh mozzarella if you can’t find burrata.
The final filling in this sandwich is sprouts. And no, I don’t mean Brussels sprouts! Sprouts as in the sprouted seeds of various vegetables. These add an extra layer of crunch to the sandwich (more on these in the recipe card notes below).
Process shots: top bread with burrata (photos 1&2), add crispy prosciutto (photo 3), add marinated tomatoes (photo 4), add sprouts (photo 5), add bread (photo 6).
Serving Prosciutto Burrata Sandwiches
Once stacked up just tuck right in! I don’t recommend making these ahead of time, just because you lose the crispiness of the bread and prosciutto. Both the tomatoes and burrata will soften the bread/prosciutto.
Alrighty, let’s tuck into the full recipe for this burrata prosciutto sandwich shall we?!
How to make Prosciutto Burrata Sandwiches (Full Recipe & Video)
Prosciutto and Burrata Sandwiches
- Large Shallow Dish (for marinating tomatoes)
- Large Frying Pan & Tongs
- Sharp Knife & Chopping Board
- 1/2lb / 250g Baby Plum Tomatoes or Cherry Tomatoes, sliced in half
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Red Wine Vinegar
- 2 tsp very finely diced Fresh Basil
- 2 tsp very finely diced Fresh Parsley
- 2 tbsp very finely diced Red Onion (approx 1/2 small onion)
- 1/4 tsp EACH: Salt, Black Pepper
Prosciutto Burrata Sandwich
- 8 medium slices of Artisan Style Bread or Sourdough
- 8 slices of Prosciutto
- 2x 5oz / 150g balls of Burrata, patted dry if needed
- 4 pinches of Sprouts (see notes)
- Extra Virgin Olive Oil, as needed
- Tomatoes: In a large shallow dish whisk together extra virgin olive oil, red wine vinegar, parsley, basil, onion and salt & pepper. Add sliced tomatoes and toss to combine. Leave to marinate for as long as you have time for. Overnight best, a couple of hours great, but even just 30mins will help.
- Prosciutto: In a large pan over low-medium heat add 2-4 slices of prosciutto (you'll need to work in batches). Fry both sides until deep golden and crispy, then remove from the pan leaving the oil/fat behind.
- Bread: Turn heat to medium-high and add 2-4 slices of bread. Toast both sides in the oil until crispy. Remove and repeat with the remaining slices of bread, brushing/drizzling the bread with more oil as needed.
- Sandwich: Slice both balls of burrata in half and spread each half over four slices of bread. Top with 2 slices of crispy prosciutto each, followed by marinated tomatoes then finished with a pinch of sprouts. Add the second slice of bread on top and enjoy!
Your Private Notes:
If you loved this Burrata Prosciutto Sandwich Recipe be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below!