This Italian Prosciutto and Burrata Sandwich combines cured meats, creamy burrata, and roasted peppers on a toasted baguette with a spicy-sweet hot honey finish. It's a no-cook assembly that delivers restaurant-quality flavor in minutes.
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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.
Best served immediately after assembly. If preparing ahead, wrap cooled sandwich in parchment and refrigerate up to 4 hours; bring to room temperature 15 minutes before eating.
Assemble just before serving to keep the baguette crisp and burrata creamy. Prep components separately up to 4 hours ahead.
Fresh mozzarella or ricotta work well. Burrata adds creaminess, but fresh mozzarella maintains the Italian cheese tradition.
Toast the baguette thoroughly and spread pesto or chili paste on the bread before adding wet ingredients like roasted peppers.
Yes, jarred roasted peppers save time. Drain excess oil or liquid and pat dry to avoid sogginess.
Hot honey adds a sweet-spicy finish that balances the salty cured meats and creamy burrata while cutting through the richness.
