Tuesday, March 19

Burrata, Prosciutto, & Roasted Pepper Sandwich

Since work provides lunch during the week, I usually go out on the weekends because its the only time I can order a midday meal from some of my favorite restaurants. I've had the roasted pepper and burrata sandwich from Huckleberry (one of our frequent weekend stops) a few times before, which is the inspiration for this recipe. It's such an easy meal to make since I rely on good store-bought ingredients for most of the components. The contrast of textures and flavors and temperatures makes the sandwich taste really interesting and complex. I love the soft, warm peppers with the salty prosciutto, creamy cheese, and herbaceous pesto sauce. It's the perfect weekend lunch - just make sure you keep a stack of napkins close by because eating it can get messy.

Burrata, Prosciutto, & Roasted Pepper Sandwich with Pesto:
  • Heat 1 tbsp. olive oil in a skillet and add in 2 thinly sliced bell peppers.*
  • Cook over medium heat for 10-15 minutes, or until very soft.
  • Stir in 2 cloves of minced garlic and cook for another 1-2 minutes, or until very fragrant.
  • Slice and toast a baguette and divide the peppers onto the bottom half of the bread.
  • Break open a ball of burrata cheese over each sandwich and top with 1-2 tbsp. pesto sauce.**
  • Top each sandwich with 2-3 thin slices of prosciutto, then place the top piece of bread over.

Serves two, generously
*Red, yellow, or orange peppers.
**I used a local walnut pesto from our farmers market, but you can also make your own using this recipe.