Whenever I went on a field trip during elementary school, my dad would take my sister and I to our local deli and buy us the most decadent sandwiches to eat on our field trip. I remember being more excited about my sandwich than the trip itself. So every time I make a decadent sandwich like this one, I think of my dad and the fond memories of biting into a delicious sandwich. So if you’re looking for sandwich inspiration for your next picnic or lunchbox, try this. The bright nutty pesto and sweet roasted tomatoes paired with a creamy burrata, crispy pancetta and a perfectly aged sweet and salty prosciutto gives this sandwich so many layers of textures and flavors. Drizzle some balsamic glaze on top of the burrata and you have the perfect sweet and savory summer sandwich. Enjoy!
key ingredients
- Pesto: I usually make a jar of pesto on Sundays and use it throughout the week as a sandwich spread or for an easy pasta dinner. Here’s my easy pesto recipes.
- Crispy Pancetta: I usually get my pancetta at the deli counter and I have them thinly slice it for me. When they’re sliced thin, they crisp up really quickly on a skillet. The crispy pancetta is a great compliment to the soft burrata and sweet roasted tomatoes.
- Burrata: If you can’t find burrata, you can substitute it with fresh mozzarella.
Crispy Pancetta & Pesto Caprese Sandwich
Ingredients
Roasted Cherry Tomatoes
- 1 pint cherry tomatoes sliced in half
- 1 tbsp extra virgin olive oil
- 2 sprigs of thyme
- fine sea salt + freshly cracked black pepper
Sandwich Assembly
- 1/4 lb pancetta thinly sliced
- 1/4 lb Prosciutto di Parma
- 8 oz burrata
- 1 cup baby spinach seasoned with olive oil, salt and pepper
- balsamic glaze
- 2 Ciabatta loaves
- 1/4 cup pesto
Instructions
Roasted Tomatoes
- Preheat oven to 450F°.
- Season tomatoes with extra virgin olive oil, thyme, salt and pepper.
- Roast the tomatoes in the oven for approximately 15-20 min until a char forms around the tomatoes.
Sandwich Assembly
- Set a skillet over medium-low heat. Then add the pancetta to the pan and cook for about 2 minutes on each side until they become crispy.
- Spread the pesto on each side of the ciabatta bread.
- Tear the burrata with your fingers and layer on side of the bread. Then layer on the tomatoes, prosciutto and baby spinach. Then drizzle some balsamic glaze on top of the spinach. Serve immediately. Enjoy!
