Caprese Sandwich
Inspired by the classic Caprese salad, this sandwich brings a fresh twist to a timeless Italian favourite. With creamy burrata, sweet tomatoes, and fragrant basil layered on crusty ciabatta, it celebrates the colours of Italy while adding ribbons of prosciutto and a vibrant pistachio-basil pesto for extra richness.
Serves
3
Prep time
15 minutes
Cooking time
0 minutes
Ingredients
- 1 ciabatta loaf, sliced in half lengthwise
- 2 cups cherry tomatoes, sliced
- 1 ball of burrata cheese, torn into pieces
- 7-8 slices of prosciutto
- Fresh basil leaves
Pistachio-basil pesto:
- ½ cup de-shelled pistachios
- 2.5 cups fresh basil leaves, tightly packed
- ⅓ cup Parmesan cheese, grated
- 1 garlic clove
- ½ cup olive oil, or more depending on desired consistency
- Salt and Pepper to taste
Directions
- In a food processor, blend pistachios, basil leaves, Parmesan, and garlic until finely chopped.
- Slowly drizzle in olive oil while blending until the pesto reaches a smooth, spreadable consistency. Season with salt.
- Spread a generous layer of pistachio-basil pesto on both halves of the ciabatta loaf.
- Layer the bottom half with slices of tomatoes, burrata, prosciutto, and fresh basil leaves.
- Place the top half of the ciabatta loaf over the filling and gently press down.
- Slice into individual portions and serve immediately.
Ingredients
- 1 ciabatta loaf, sliced in half lengthwise
- 2 cups cherry tomatoes, sliced
- 1 ball of burrata cheese, torn into pieces
- 7-8 slices of prosciutto
- Fresh basil leaves
Pistachio-basil pesto:
- ½ cup de-shelled pistachios
- 2.5 cups fresh basil leaves, tightly packed
- ⅓ cup Parmesan cheese, grated
- 1 garlic clove
- ½ cup olive oil, or more depending on desired consistency
- Salt and Pepper to taste
Directions
- In a food processor, blend pistachios, basil leaves, Parmesan, and garlic until finely chopped.
- Slowly drizzle in olive oil while blending until the pesto reaches a smooth, spreadable consistency. Season with salt.
- Spread a generous layer of pistachio-basil pesto on both halves of the ciabatta loaf.
- Layer the bottom half with slices of tomatoes, burrata, prosciutto, and fresh basil leaves.
- Place the top half of the ciabatta loaf over the filling and gently press down.
- Slice into individual portions and serve immediately.
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
Related Recipes
Lunch
30 minutes or less
Pork
Mediterranean