Enjoy this fresh vegetable burrata sandwich in less than 15 minutes! Made with creamy burrata cheese, fresh tomatoes and summer zucchini, this sandwich will be your new favorite. It is the perfect midday pick me up or weekend lunch.
WHY YOU'LL LOVE THIS SANDWICH
Simple Sandwich. This sandwich requires very little prep and little time to assemble. You simply roast bell peppers, tomato and zucchini, toast ciabatta bread and assemble!
Fresh Ingredients. This sandwich is perfect for summer festivities. It uses fresh pesto, fresh tomatoes and summer zucchini, which means it is bursting with flavor. Pair it with my burrata caprese salad for the ultimate bright meal.
Great option for vegetarians. Hosting a vegetarian but do not know what to make? This vegetable burrata sandwich is a great option for your next backyard bbq, afternoon picnic or lunch with them.
INGREDIENT NOTES AND SUBSTITIONS
Creamy Burrata Cheese. Burrata is a fresh Italian cheese made from cow's milk. It is made from cream and mozzarella. The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it a creamy texture. You can find burrata in the cheese section of your local grocery store. If you cannot find burrata, mozzarella is a good substitution for this sandwich.
Tomato. Fresh tomato slices balance this sandwich and create a delicious, harmony of flavors. Use any type of tomato, whether it is heirloom, cherry tomatoes or roma tomato.
Artichoke Hearts. Use plain or marinated artichoke in this sandwich. You can find artichoke hearts in the canned vegetable section or the Italian canned good section of the grocery store.
Yellow or Red Bell Peppers. Yellow or Red pepper add a touch of sweetness to this mouthwatering sandwich. I prefer to roast my own peppers while roasting the fresh summer zucchini. You can, however, use roasted peppers that come in a jar. You can find them in the Italian section of a grocery store.
Pesto (or fresh basil leaves). Pesto is an Italian sauce made from basil, nuts, olive oil, parmesan cheese or lemon juice. You can make your own pesto or use a store bought pesto. If you prefer not to use pesto, fresh basil leaves are a perfect substitution.
Balsamic Vinegar or balsamic glaze. Whether you prefer to use regular balsamic vinegar or balsamic glaze, it is a great addition to this sandwich. I do not recommend using a any other type of vinegar because it will not taste the same.
Zucchini. Zucchini or summer squash is a fresh addition to this vegetable burrata sandwich. You can also use eggplant in its place.
STEP BY STEP INSTRUCTIONS
Step 1. Slice the tomato into thick pieces, then slice the zucchini into semi-thick pieces, approximately ⅓ inch and cut the red or yellow pepper into stripes, approximately ⅓ inch thick. Slice the artichoke hearts into bite sized pieces. Slice the ciabatta roll in half.
Step 2. Add the sliced vegetables to a greased cooking tray and bake for for 5 minutes. Then, add the sliced ciabatta roll onto the tray and bake for 5 more minutes.
Step 3. Start building the sandwich. Add 2 tbsp of pesto onto one side of the toast roll. Then, layer the tomato, zucchini, peppers and artichoke hearts. Add the ball of burrata on top and tear open. Then, drizzle balsamic on top. Enjoy! This sandwich is messy, so have napkins nearby!
STORAGE AND REHEATING
As with most hot sandwiches, this delicious vegetable-filled sandwich is best when consumed right away. If you do need to store it, I recommend removing all of the insides of this sandwich (cheese and vegetables) and storing the cheese, vegetables and bread separately in the refrigerator.
When ready to eat, re-toast the ciabatta roll with pesto spread on it. Then, if you prefer a hotter sandwich, gently heat the vegetables on a stovetop. Then, reconstruct the sandwich.
TIME SAVING HACKS
To save on time, buy roasted red peppers and pre-made pesto. To cut down on even more time, skip the roasted zucchini and add baby arugula in its place.
I like to use ciabatta bread or sourdough bread, but you can use any bread slices! Just make sure the bread is sturdy enough to hold the ingredients.
Absolutely! Fruits like fresh strawberries, fresh peach slices or fresh figs are delicious additions to this sandwich and sweeten it up!
Yes. You can make a vegan burrata or pair it with your favorite vegan mozzarella and can create a delicious vegan version of the salad.
Do not slice the veggies too thin. Slicing them too thin will cause them to burn when baking. Keep them about ⅓ inch thick to ensure they bake, but do not get soft from baking, but do not burn.
Have napkins nearby! This sandwich is very delicious, but very messy. Have napkins handy when eating it.
MORE ITALIAN INSPIRED RECIPES
Easy Vegetarian Burrata Sandwich with Tomato
- 1 cooking tray
- 1 chef knife
- 1 burrata ball
- ½ cup zucchini, sliced approx 1 small zucchini or half of medium
- ¼ cup bell pepper, sliced approx ½ medium bell pepper
- ⅓ cup tomato, sliced approx 1 medium tomato
- 2 tbsp pesto or use 4 basil leaves
- 3 marinated artichoke hearts, sliced
- ½ tbsp balsamic vinegar
- 1 ciabatta roll
- Olive Oil for drizzle
- Preheat the oven to 375 degrees F. Slice the vegetables. Slice the zucchini into ⅓ inch thick slices, slice the pepper into ⅓ inch strips, slice the tomato into ⅓ inch slices and slice the artichoke heart into bite sized pieces. Slice the ciabatta roll in half.
- Bake the veggies. Add the sliced tomato, zucchini and pepper onto a greased baking tray. Do not overcrowd them. Drizzle olive oil on them then bake for 5 minutes, then add the ciabatta roll onto the tray and bake for another 5 minutes.
- Build the sandwich. Spread pesto to the bottom of the ciabatta roll then layer the roasted vegetables on top of it. Then, add on the sliced artichoke hearts and ball of burrata. Tear the ball of burrata open then drizzle balsamic on top of it. Top the sandwich! Enjoy!