Burrata Caprese Sandwich With Prosciutto And Pistachio Pesto
I LOVE Caprese salad and this is inspired by my love for that – switching it up with some roasted and confit tomatoes and a very delicious pistachio pesto. Dreamy!
Servings: 2 servings
Ingredients
For the sandwich:
- 1 large ciabatta
- 6 slices of parma ham
- 1 ball burrata
For the roasted tomatoes:
- 650 g ripe tomatoes of choice
- 1/4 cup olive oil
- 4 sprigs thyme optional
- salt and cracked black pepper to taste
For the pistachio pesto (optional - use fresh shop-bought pesto if not making):
- 200 g pistachio
- 10 g basil
- 75 g Parmigiano Reggiano grated
- 1 garlic clove
- 150 ml olive oil
Instructions
- Heat the oven to 200c. Add the tomatoes to a baking dish with the olive oil, thyme, salt and pepper. Roast in the oven for 30-45 minutes until bursting and juicy but keeping their shape.
- Then make the pesto: Toast the pistachio nuts in a dry frying pan over medium-high heat until they are a light brown colour. Keep them moving to prevent burning.
- Add basil leaves, Parmigiano Reggiano, garlic clove and pistachios to a food processor. Grind until they start to break down into smaller chunks and combine. You should have a creamy yet slightly chunky consistency. Drizzle the olive oil and continue to grind until you have a creamy paste.
- Assemble your sandwich. Slice the ciabatta in half and toast in a little oil in a pan until golden.
- Spread your pesto on both sides and then on the bottom part of the bread, add your burrata, prosciutto, and then the confit tomatoes. Cover with the other half of the bread and slice. Serve!
Notes
Scroll up for a step by step guide on how to make this burrata caprese sandwich.
To store: Leftover pesto can be stored in the fridge in an airtight container or jar. It should last a week or two. If you want to keep it longer, I would advise adding it to a jar and levelling it out so it’s nice and flat. Then add some olive oil over the top to create a layer that essentially seals the pesto. This will stop it going bad as fast. The olive oil will solidify a bit in the fridge but once smoothed onto toasted bread, it’ll melt.
Make ahead: You can make the components ahead of time. Roast the tomatoes up to 3 days in advance and store in the fridge. Bring to room temperature before serving as you don't want to bite into a fridge cold tomato. The pesto keeps for a week or two in the fridge. Only assemble when ready to serve to avoid it going soggy.
How to store basil: to store any leftover basil, slice the ends off the basil stalks and place in a small glass or mug in around 1cm of water. Take a clean sandwich bag and cover the basil with it, pulling the bag down the glass. Then seal the sandwich bag around the glass/mug. Leave at room temp for a week.