Inspired by the Caprese salad, this sandwich is a modern twist on a timeless Italian classic. Known for its simple yet bold flavours, the caprese salad originated on the island of Capri and is said to symbolise the colours of the Italian flag—red tomatoes, white mozzarella, and green basil.
This sandwich builds on that heritage with creamy burrata, tomatoes and basil, all layered on crusty ciabatta with ribbons of prosciutto and a homemade pistachio-basil pesto.
Why you’ll love this sandwich:
The pistachio-basil pesto adds a nuttiness that complements the creamy burrata, prosciutto, and the fresh tomatoes.
While it feels gourmet, this sandwich comes together quickly, making it ideal for busy days or impromptu gatherings.
You can customise this sandwich to suit your tastes—swap prosciutto for grilled chicken, or skip the meat entirely for a vegetarian option.
Craving a sandwich? Try my High Protein Tuna Melt or The Cob Loaf Chicken Sandwich
Pistachio Basil Pesto:
The pistachio-basil pesto is the heart of this sandwich, bringing a unique twist to the classic basil pesto. The nuttiness of pistachios blends nicely with the basil, while Parmesan adds great depth. This pesto isn’t just for sandwiches—it’s delicious tossed with pasta, spooned over grilled vegetables, or used as a dip for crusty bread.
Caprese Sandwich
3
servings15
minutesIngredients
1 ciabatta loaf, sliced in half lengthwise
2 cups cherry tomatoes, sliced
1 ball of burrata cheese, torn into pieces
7-8 slices of prosciutto
Fresh basil leaves
- Pistachio-Basil Pesto:
½ cup de-shelled pistachios
2.5 cups fresh basil leaves, tightly packed
⅓ cup Parmesan cheese, grated
1 garlic clove
½ cup olive oil, or more depending on desired consistency
Salt and Pepper to taste
Directions
- Pistachio-Basil Pesto:
- In a food processor, blend pistachios, basil leaves, Parmesan, and garlic until finely chopped.
- Slowly drizzle in olive oil while blending until the pesto reaches a smooth, spreadable consistency. Season with salt.
- Sandwich:
- Spread a generous layer of pistachio-basil pesto on both halves of the ciabatta loaf.
- Layer the bottom half with slices of tomatoes, burrata, prosciutto, and fresh basil leaves.
- Place the top half of the ciabatta loaf over the filling and gently press down.
- Slice into individual portions and serve immediately.
