Prosciutto and Burrata Sandwiches
This sandwich is packed with crispy prosciutto, creamy burrata and marinated tomatoes!
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Servings (click & slide): 4
Calories per serving: 443kcal
Cost per serving: £3 / $4
Equipment
- Large Shallow Dish (for marinating tomatoes)
- Large Frying Pan & Tongs
- Sharp Knife & Chopping Board
Ingredients
Marinated Tomatoes
- 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
Instructions
- 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!
Quick Demo
Notes
a) Marinated Tomatoes - You can use larger tomatoes and slice them (Beef Steak Tomatoes work great) and they will be easier to eat in the sandwich, I just prefer the sweeter flavour of smaller tomatoes. A large shallow dish works best as it means all the tomatoes have contact with the marinade, as opposed to a bowl or jar, where the marinade falls to the bottom. As the tomatoes rest the salt will draw out moisture and soften them, just toss them somewhat frequently as they marinate.
b) Sprouts - Not Brussels Sprouts! These are essentially the sprouted seeds of various vegetables (usually alfalfa, clover, broccoli etc). They have a thin and crunchy texture. If you're in the UK you'll find 'Sprouted Salad Topper' in the salad section of most supermarkets. If you can't find any just use any type of micro-greens, or a salad leaf of choice.
c) Burrata - This is one of my all time favourite cheeses. It's like a super creamy version of mozzarella. You'll find it in most stores, usually in a small pot of brine. The closest sub would be mozzarella.
d) Prosciutto - I like frying it because it goes super crispy, which makes a nice contrast to the soft cheeses/tomatoes. If you'd prefer it as it is then go for it.
e) Calories - per sandwich:
Your Private Notes:
Nutrition:
Nutrition Facts
Prosciutto and Burrata Sandwiches
Amount Per Serving
Calories 443
Calories from Fat 237
% Daily Value*
Fat 26.33g41%
Saturated Fat 11.667g73%
Trans Fat 0.057g
Polyunsaturated Fat 5.371g
Monounsaturated Fat 7.33g
Cholesterol 73mg24%
Sodium 1119mg49%
Potassium 376mg11%
Carbohydrates 26.02g9%
Fiber 2.1g9%
Sugar 5.34g6%
Protein 25.96g52%
Vitamin A 1096IU22%
Vitamin C 10.6mg13%
Calcium 456mg46%
Iron 2.69mg15%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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