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Burrata, Prosciutto, and Coppa Sandwich Recipe

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This Burrata, Prosciutto, and Coppa Sandwich combines creamy burrata cheese with the salty richness of prosciutto and coppa, enhanced by homemade pesto, briny Castelvetrano olives, and fresh arugula, all nestled inside a crusty ciabatta loaf. Perfect for a flavorful and elegant sandwich, ready in just 30 minutes and serves six.

Ingredients

Bread and Spread

  • 1 14-oz (396 g) ciabatta loaf (roughly 12-14 inches in length)
  • ⅓ cup pesto (homemade pesto recommended)

Cheese and Meats

  • 12 oz burrata
  • 8 oz prosciutto (Prosciutto di Parma preferred)
  • 4 oz coppa (Coppa Stagionata preferred)

Additional Ingredients

  • ⅔ cup pitted Castelvetrano olives (halved)
  • 2 cups packed arugula

Instructions

  1. Prepare the Bread: Using a bread knife, carefully slice the ciabatta loaf in half horizontally to create a top and bottom half, making sure to keep the loaf even.
  2. Spread the Pesto: Generously slather the homemade pesto evenly onto the inside of the top half of the ciabatta. This will add a fresh and herbaceous flavor to the sandwich.
  3. Add the Burrata: Break the burrata into bite-sized pieces and spread them evenly across the bottom half of the ciabatta loaf, creating a creamy base layer.
  4. Layer the Olives: Scatter the halved Castelvetrano olives on top of the burrata to add a bright, briny contrast to the creamy cheese.
  5. Add the Meats and Greens: Layer the prosciutto slices evenly over the olives, followed by the coppa. Top it all with a generous handful of fresh arugula, lending a peppery bite.
  6. Assemble and Serve: Place the top half of the ciabatta (pesto side down) over the layers, gently pressing to hold everything in place. Using a sharp knife, cut the sandwich into 6 individual servings. Serve immediately and enjoy!

Notes

  • For best flavor, use fresh homemade pesto or a high-quality store-bought alternative.
  • You can substitute burrata with fresh mozzarella if burrata is unavailable, though the texture will be less creamy.
  • Castelvetrano olives add a mild and buttery briny flavor but can be replaced with green olives if needed.
  • Wrap sandwiches tightly with parchment paper if preparing ahead; consume within a few hours for best freshness.
  • To add a crunch, consider toasting the ciabatta lightly before assembling.

Find it online: https://marthatasty.com/burrata-prosciutto-and-coppa-sandwich-recipe/