Italian Summer Crush Sandwich
When you read the words “Italian summer crush”, you probably imagine something like a handsome, tan Italian man named Giovanni, on his boat at the beach in Capri (...or something like that). But when I think of my Italian summer crush, I think of this sandwich. This is the PERFECT sandwich. It’s fresh from the tomatoes, creamy from the burrata, and nutty and bright from the pesto. Inspired by a delicious schiacciata I had in Cinque Terre this summer, this sandwich is everything you’ve ever dreamed of, and more. It’s the sandwich that showed me just how good a properly made sandwich can be. It converted me to a sandwich enthusiast, if you will. And for me, it beats all other sandwiches out there (although my caramelized onion steak sandwich comes close, stay tuned for the recipe!).
The best part? It’s super easy to make, but it tastes SO good, you’ll feel like you’re at the beach in Italy when you’re eating it. Here’s how I made it:
If you make it, DM me a pic on instagram @vanillabeandiaries ! I’d love to see how it turns out. Xoxo <3
Italian Summer Crush Sandwich
*for 1 large sandwich, serves 1-2
Ingredients
1 fresh ciabatta loaf
2-3 tablespoons of pistachio pesto, or any pesto that you like
1 burrata, room temperature
1/4 cup fresh arugula
2 tbsp fresh basil leaves
4-6 slices of prosciutto di parma DOP, room temperature
1 tomato, such as heirloom
Fresh grated parmesan, for finishing
2-3 tbsp balsamic glaze, for drizzling
Salt & fresh ground pepper
Extra-virgin olive oil
Instructions
1) Preheat your oven to 350° F (180° C). Slice your ciabatta in half lengthwise and place, cut side up, on a small baking sheet that fits the two halves.
2) Slice your tomatoes into disks on a cutting board and place the slices on a paper towel-lined plate, to drain out any excess moisture which can make your sandwich soggy. Season each side of the tomato slices with a sprinkle of salt and a few grindings of pepper. Set aside to continue “draining”.
3) Place your baking sheet with the ciabatta into the oven to get warm and slightly toasty, about 5 minutes. The main goal here is to warm the bread and give the exposed cut side a very slight crisp, but you do not want to fully toast it. If your oven runs hot, keep an eye on it and take it out earlier if needed, when you can feel it be very warm to the touch.
4) To assemble, place your warm ciabatta halves cut side up on a cutting board. On the half that was the bottom, spread your pesto evenly with a spoon or knife. Gently break open the burrata with your fingers and spread it on top of the pesto layer. Place your seasoned tomato slices on top of the burrata, distributing them evenly along the surface.
5) Spread the arugula and basil leaves out over the tomato layer, and lightly drizzle with olive oil, about 1-2 teaspoons. Season the greens with a few grinds of pepper and a small pinch of salt. Then, layer the prosciutto slices on top, by sort of lightly scrunching them as they fall onto the sandwich, so they’re not flat but resemble little nests or bunches. Grate as much fresh parmesan on top of the prosciutto as you like. Finish with a generous (!!) drizzle of balsamic glaze. This is the final touch that makes the sandwich, so don’t be shy.
6) Close the sandwich by placing the remaining half of the ciabatta on top, like a lid. Gently press it together, and while you’re pressing it, slice in half with a sharp, serrated knife. Serve immediately, while the bread is still warm.
