Prosciutto and arugula sandwich with burrata and pesto on ciabatta bread is perfect any time of day – even breakfast!

This sandwich is a loose copy of a sandwich I had in Italy that I couldn’t stop thinking about. It is literally bursting with flavors. Burrata is definitely having a moment right now and it adds so much creamy goodness. The contrast between the arugula, burrata, pesto and salty prosciutto is just insanely delicious.

Here’s what you need:

• Ciabatta bread or any good Italian bread
• 2-3 slices prosciutto per sandwich
• one container burrata (may have leftovers)
• 1/2 c arugula greens (could also use spinach, but the arugula gives it the peppery taste that I like)
• 1/2 lemon, juiced
• 2-4 T homemade pesto
• olive oil
• kosher salt
• freshly ground black pepper

Cut bread into sandwich size slices if it isn’t pre-sliced. Brush both sides of the bread with olive oil and grill them over high heat (I use this grill pan) for 1-2 minutes or until they are slightly toasted and have grill marks. You can also use a toaster or even the oven to get the bread slightly browned and crispy.

Toss the arugula in a splash of olive oil, salt, pepper and the juice of 1/2 a lemon.

Spread the pesto on both sides of the bread. Drape the prosciutto onto one side of the bread. Don’t lay them flat, but sort of gently fold. Slice a ball of burrata in half and place them cut side up on top of the prosciutto.

Drizzle the burrata with olive oil, salt and pepper. Top with the seasoned arugula. Be generous with the arugula. Close the sandwich and enjoy! You could also add a little drizzle of balsamic glaze if you’d like.

These are best eaten pretty soon after you assemble them. Otherwise, the bread gets pretty soggy.