Italian Prosciutto and Burrata Sandwich

Slice the baguette in half lengthwise.

Hollow out some of the bread from the inside of both halves to make room for the fillings.

Drizzle the inside of the baguette with olive oil and toast until lightly crispy.

While the bread toasts, make the pepper spread. On a cutting board, combine the roasted peppers, Calabrian chili paste, a pinch of salt, and about half of the fresh basil.

Finely chop the pepper mixture together until it forms a coarse, spreadable paste.

Transfer the pepper spread to a small bowl and set aside.

Peel a clove of garlic. Once the baguette is toasted, rub the cut side of the garlic all over the inside surfaces of the bread.

Spread the tomato and ricotta pesto evenly on one half of the baguette.

Top the pesto with the remaining fresh basil leaves, tearing them as you go.

Layer the sliced salami over the basil, followed by the prosciutto.

Drizzle the meats with extra virgin olive oil.

Tear the ball of burrata into pieces and layer it over the prosciutto.

Season the burrata with a pinch of salt and a drizzle of hot honey.

Spread the prepared roasted pepper mixture all over the other half of the baguette.

Carefully close the sandwich, press down gently, and slice in half to serve.