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This burrata sandwich is the sandwich of your dreams! Sink your teeth into this creamy, rich cheese paired with fresh basil, ripe tomatoes, and a smoky sundried tomato aioli on ciabatta bread. It’s a no cook meal that will impress anyone!
Why we love this recipe
Burrata cheese is one of Alex and my top taste treats of all time. Fresh mozzarella cheese with an ooey gooey center: what could be better? (Literally.) So here’s a next-level sandwich we designed around our favorite Italian ingredient.
This sandwich has got rich and creamy burrata cheese paired with a sweet ripe tomato, spicy pepperoncini, peppery arugula and basil. Slather the ciabatta bread with smoky sundried tomato aioli and add a drizzle of honey and wow. The contrast of flavors and textures makes us swoon on every bite! It’s the perfect summer dinner idea for meals al fresco with a glass of rosé.
Featured reader comment
“I have made this sandwich several times already and it is by far my very favorite sandwich! It is so easy to make and the result is just amazing.
To say that I’m addicted is an understatement. It’s kind of embarrassing how many times I have made this. I love burrata on pretty much anything, but it is the best in this super easy and tasty sandwich. I absolutely love it!” -Annika
Ingredients for this burrata sandwich
There are many ways to make a burrata sandwich, like pairing this creamy cheese with grilled vegetables or tomato confit. For our version, we like to keep it simple and no cook! Pair the cheese with simple, quality ingredients and flavor and texture contrasts to make the cheese shine. Here’s what we used:
- Burrata cheese: Burrata is an Italian fresh mozzarella cheese filled with cream and cheese shreds. Tear it into pieces when adding it to a sandwich.
- Ciabatta bread: You can use any type of artisan bread for this sandwich. Ciabatta works well, but you could also use no knead bread, sourdough bread, or focaccia bread.
- Smoky sun dried tomato aioli: This homemade sundried tomato aioli takes the sandwich to a next level, made with mayo, sundried tomatoes, and smoked paprika.
- Basil and arugula: Fresh basil and arugula add herbaceous, peppery notes. If you can’t find one or the other, you can omit. Sometimes we like dressing the arugula with a hint of olive oil and salt.
- Honey: Honey adds a sweet element that adds intrigue to the flavors.
- Ripe tomato: A ripe tomato is key for bringing this sandwich together.
- Pepperoncini: Jarred pepperoncini add a tangy, spicy element to this sandwich that we think is essential. As a substitute, try chopped olives or tapenade.
Where to find burrata?
Burrata is a fresh Italian cheese made from mozzarella and cream. It has a soft, creamy center and a delicate mozzarella shell. You can typically find it in the specialty cheese section of most grocery stores or at Italian markets.
Variations: more sandwich spread ideas
We love this burrata sandwich with our homemade smoky sun dried tomato aioli. But it also works with many other types of spreads. Here are a few ideas:
- Aioli: Any type of aioli works well here. Try garlic aioli, basil aioli, or our favorite pesto aioli or truffle aioli.
- Mayonnaise: To simplify, use any type of high quality mayonnaise.
- Tapenade: The classic French olive tapenade spread of chopped olives also adds great flavor.
- Olive salad: This olive salad recipe is traditionally used on a muffaletta sandwich, but it works well here.
Storing leftovers
This burrata sandwich is best freshly made. The sun dried tomato aioli can be made up to 5 days in advance and refrigerated.
You can store leftover bread, aioli, and vegetables separately in containers in the refrigerator, but make sure to eat any leftover burrata cheese within 1 day.
More burrata recipes
There are so many great ways to use this Italian cheese! Some of our favorite burrata recipes are a peach burrata salad, a simple salad with ripe fruit, burrata pasta, a deliciously creamy dinner, and burrata pizza, an over-the-top pizza night sensation.
Dietary notes
This burrata sandwich recipe is vegetarian. For gluten-free, use gluten-free bread.
Frequently asked questions
If you can’t find burrata, fresh mozzarella is a good substitute. You could also use a combination of fresh mozzarella and ricotta cheese or cottage cheese for a similar creamy texture.
Absolutely! Experiment with different herbs like mint, thyme, tarragon, or chives to create your own unique flavor combinations.
Store leftover bread, aioli, and vegetables separately in airtight containers in the refrigerator. The burrata should be consumed the same day for optimal freshness.
Burrata Sandwich
This burrata sandwich is the sandwich of your dreams! Sink your teeth into this creamy, rich cheese paired with fresh basil, ripe tomatoes, and a smoky sundried tomato aioli on ciabatta bread. It’s a delicious no cook meal!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 sandwiches 1x
- Category: Main dish
- Method: No cook
- Cuisine: Sandwich
- Diet: Vegetarian
Ingredients
- 1 large ciabatta bread (12 inches long) or 2 small rolls (6 inches long)
- 1 ball burrata cheese
- ½ cup mayonnaise
- ¼ cup chopped sundried tomatoes
- 1 teaspoon smoked paprika
- 2 pinches smoked salt (or salt)
- 1 large handful basil
- 1 large handful arugula
- Honey
- 1 large ripe tomato, sliced
- 1 handful jarred pepperoncini
Instructions
- Cut bread into a 6-inch wide piece (making 2 sandwiches), then slice each in half. Add 1 tablespoon olive oil to a cast iron pan or skillet over medium heat and add the ciabatta bread, interior side facing down. Toast for 1 to 2 minutes. Sprinkle with salt.
- To make the sundried tomato aioli, stir together the mayonnaise, chopped sundried tomatoes, smoked paprika, and smoked salt.
- To build the sandwich, for each sandwich spread both cut sides of the bread with the aioli. Add pepperoncini, then tomato slices (topped with a pinch of salt or smoked salt), torn burrata cheese, a drizzle of honey, basil leaves, 1 handful of arugula, and the other piece of bread. This sandwich is best freshly made. Aioli can be made up to 5 days in advance and refrigerated.
My partner loved this! Fun to spend the time to make a sandwich that’s exciting. Thanks for the inspiration!
I have made this sandwich several times already and it is by far my very favorite sandwich now! It is so easy to make and the result is just amazing. I have made with plain old toasted sourdough bread, bakery sourdough bread as well as the ciabatta bread the recipe calls for. It just depended on what I had available at the time. All the different versions have been absolutely delicious!
To say that I’m addicted is an understatement. It’s kind of embarrassing how many times I have made this sandwich. All the parts put together are just so amazing. I did forget the honey one time and that was just not as good. It’s pretty amazing what a difference it made leaving out one of the ingredients. I happened to have smoked sea salt at home and it is so good in the aioli and on the tomato slice. This recipe is truly amazing!
I love Burrata on pretty much anything but it is the best in this super easy and tasty sandwich. The recipe is so easy that I now have it completely memorized. I’m usually not over excited about sandwiches because they tend to be kind of boring but this one is the opposite of a boring sandwich. I absolutely love it!
This was truly wonderful. My daughter in law who’s a picky eater loved it as well as my son & I. We had it 2 days in a row because we like it so much. Thank you for a delicious recipe.
So glad you enjoyed! Thank you for making it :)
This sandwich is AWESOME! We’ve enjoyed all the recipes we’ve tried! Especially, your Spanish Paella recipe! Thank you so much! Hope you guys are having a great summer!
So glad you enjoyed!
Wow, I can’t imagine getting any better then this. I didn’t even have the exact things–but had the good substitutions you mentioned to try–that is very helpful in recipes. Used a bit of low fat cottage cheese with sliced mozzerella–did the sundried tomato aioli–with part low fat mayo part nonfat yogurt–( to skim off a few calories for me)–used a great olive tapenade we have on hand…fresh basil fresh baby spinach as out of arugula, tomato of course..-it was a favorite. I think this is going to be lunch for the next few days!
Thank you
This is wonderful! I love the creativity and I do think the cottage cheese + mozzarella trick is pretty convincing for burrata! Thank you so much for letting us know!