Veggie Burrata Sandwich
Easy Veggie Burrata Sandwich with creamy burrata, roasted zucchini, bell pepper, red onion, fresh basil, and balsamic glaze on toasted ciabatta — ready in 15 minutes.
Equipment
- baking sheet
- mixing bowl
- Toaster or skillet
- knife
Ingredients
Ingredients
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 0.5 red onion, sliced
- 2 tbsp olive oil
- salt and black pepper to taste
- 8 oz burrata cheese room temperature
- 4 slices ciabatta or sourdough bread toasted
- 1 tbsp mayo or pesto for spreading
- 0.5 cup arugula
- fresh basil leaves torn
- 2 tbsp balsamic glaze for drizzling
Instructions
- Preheat the oven to 425°F. Toss the sliced zucchini, bell pepper, and red onion with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 20 to 25 minutes until tender and lightly browned.
- While the vegetables roast, let the burrata sit at room temperature for 15 minutes.
- Toast the ciabatta or sourdough bread until lightly golden.
- Spread a thin layer of mayo or pesto on each slice of toasted bread.
- Layer the roasted vegetables evenly over two slices of bread.
- Tear the burrata open and place it over the roasted vegetables.
- Top with arugula and torn fresh basil leaves, then drizzle with balsamic glaze.
- Top with the remaining slices of bread, slice in half, and serve.
Notes
Let burrata come to room temperature before assembling for the best texture. Roast vegetables until tender with browned edges. Toast bread well to prevent sogginess. Pat roasted vegetables dry if needed.