Easy Vegetarian Burrata Sandwich with Tomato
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.
Equipment
- 1 cooking tray
- 1 chef knife
Ingredients
- 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
Instructions
- 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!
Notes
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.
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