A love letter to summer tomatoes, creamy cheese, and bread that crunches when you tear it.
There are sandwiches, and then there are sandwiches. You know the kind, the ones that make you stop mid-bite and close your eyes for just a second because something about the flavor, the texture, the balance… it just hits.
This is one of those.
It’s a Burrata Caprese Sandwich, but elevated with slow-roasted tomato confit, peppery arugula, fresh basil pesto, and a generous splash of balsamic glaze. It’s equal parts messy, creamy, tangy, and crisp and honestly, I could eat it every single day and not get bored.
Let’s make it together.
Burrata Caprese Sandwich
Ingredients
Tomato Confit
- 1.5 lbs cherry tomatoes
- 1 whole garlic bulb
- 1 tsp salt
- 3/4 cup olive oil
- 5 sprigs of thyme
Basil Pesto
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 2 garlic cloves
- A generous pinch of salt
- 1/4 cup olive oil
- 1/4 cup freshly grated Parmesan
Time to Build
- Fresh burrata cheese
- A handful of arugula
- A crusty baguette or ciabatta, if that’s your vibe
- Balsamic glaze for drizzling
Instructions
Tomato Confit
- Slice off the top of the garlic bulb and place it in a baking dish with the tomatoes, salt, thyme, and olive oil.
- Bake at 400°F (200°C) for 1 hour, until the tomatoes are blistered and bubbling.
- Discard the thyme sprigs and let the garlic cool slightly.
- Once cool, squeeze the roasted garlic into the tomatoes and gently mix it all together.
- Set it aside, try not to eat it straight from the pan (no judgment if you do), and let’s move on.
Basil Pesto
- In a mortar and pestle or food processor, blend the basil, pine nuts, garlic, salt, and olive oil until smooth.
- Stir in the Parmesan at the end for the best texture and flavor.
Time to Build
- Toast your baguette until the edges are crisp but the inside stays soft.
- Spread a thick layer of basil pesto on the bottom half.
- Add a small handful of arugula.
- Tear open that creamy burrata and nestle it right on top.
- Spoon over the warm tomato confit. Be generous!
- Finish with a drizzle of balsamic glaze and close the sandwich (or leave it open-faced if you’re feeling fancy).
This sandwich is messy. It’s rich. It’s alive with flavor. The kind of thing you eat with both hands and a napkin tucked under your chin. It’s the perfect bite when you want something comforting but still fresh, indulgent without being heavy.
Make it for lunch. Make it for someone you love. Or make it just because you bought too many cherry tomatoes at the market (we’ve all been there).
Let me know if it stops you mid-bite too.
