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.
Ingredients
- 1 14-oz (396 g) ciabatta loaf roughly 12-14 inches in length
- ⅓ cup (80 g) pesto we use our own homemade pesto
- 12 oz (340 g) burrata
- ⅔ cup (80 g) pitted castelvetrano olives halved
- 8 oz (226 g) prosciutto we use Prosciutto di Parma
- 4 oz (113 g) coppa we use Coppa Stagionata
- 2 cups (52 g) arugula packed
Instructions
- Cut the ciabatta loaf in half horizontally with a bread knife then slather the pesto onto the inside of the top half.
- Break up and spread the burrata balls on the bottom half of the bread. Scatter the olives on top of the burrata then layer with the prosciutto, coppa, and arugula.
- Close the sandwich and cut into 6 individual sized sandwiches. Enjoy!
Notes
- Wrap any leftovers in plastic wrap and keep in the fridge for 2-3 days.
Nutrition
Serving: 1 sandwich | Calories: 577kcal | Carbohydrates: 33g | Protein: 26g | Fat: 41g | Sodium: 1305mg | Fiber: 2g | Sugar: 1g
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