Burrata, Prosciutto, and Coppa Sandwich

This Burrata, Prosciutto, and Coppa Sandwich is filled with savory Italian meats, creamy burrata, and homemade pesto. It’s one of those sandwiches that’s best enjoyed outdoors on a sunny day with a handful of chips and a crisp, cold drink.

If you need an idea for a picnic lunch, this Burrata, Prosciutto, and Coppa Sandwich is the perfect thing to pack in your basket. It’s full of briny flavors from the olives and Italian meats, and it’s big enough to share and take with you on-the-go. Layered with the prosciutto and coppa is our homemade pesto, arugula, and creamy burrata all on a rustic ciabatta loaf.

Though it only takes a few minutes to make, you can make this sandwich ahead of time and store the individual portions in the fridge until you’re ready to eat them. A side of chips or a leafy green salad is the perfect pairing for this cold, picnic-style sandwich.

Ingredient Notes and Substitutions

Find the full list of ingredients, measurements, and instructions in the recipe card below!

• Ciabatta Loaf: You’ll need a roughly 14 oz loaf which should be about 12-14 inches in length. We get ours from the bakery section of our grocery store.
• Prosciutto: We highly recommend using Prosciutto di Parma which is aged longer than other prosciuttos and has a noticeably better flavor. If you can find a 24 or 36 month aged prosciutto, those are best.
• Coppa: Not to be confused with capicola, coppa is fattier, more marbled, and seasoned with different spices. We use Levoni coppa stagionata in this sandwich which you can see in the photo below.
• Burrata: You’ll need 12 oz which is equivalent to three 4 oz burrata balls.

Step-by-Step Instructions

This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.

1. Spread the pesto and burrata on the bread. Cut the ciabatta loaf in half horizontally then spread the pesto on the inside of the top half. Tear the burrata balls and spread them on the bottom half of the bread.

2. Layer the rest of the sandwich ingredients. Top the burrata with the castelvetrano olives, prosciutto, coppa, and arugula. Close and cut into 6 individual sandwiches.