Hey y'all! Are you ready for a next-level sandwich that's creamy, cheesy, and loaded with irresistible Italian flavors? This Burrata Italian Focaccia Sandwich brings together soft, pillowy focaccia, fresh basil, sweet roasted tomatoes, and the star of the show: luscious burrata cheese. It’s perfect for picnics, lazy weekend lunches, or whenever you need something special and satisfying on your plate. Let’s get cooking!
Why You'll Love This Burrata Italian Focaccia Sandwich
- Ultra-creamy burrata cheese melts into every bite for unbeatable indulgence.
- Pillowy focaccia adds a savory, aromatic crunch and soaks up all the flavors.
- Roasted tomatoes and fresh basil bring a sweet, herby freshness.
- Versatile—enjoy for brunch, lunch, picnics, or an easy dinner.
- Ready in just 30 minutes with minimal clean-up!
Ingredients
- 1 large focaccia loaf (about 12" x 8")
- 2 balls (8 oz each) fresh burrata cheese
- 1 cup cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup fresh basil leaves
- 2 cups baby arugula
- 1 tablespoon balsamic glaze
- 1 small clove garlic, halved
Directions
Step 1: Roast the Tomatoes
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 15 minutes until juicy and blistered.
Step 2: Prep the Focaccia
- While tomatoes roast, slice the focaccia loaf horizontally. Drizzle the cut sides with the remaining olive oil. Toast cut sides (face-down) in a hot skillet or oven for 2-3 minutes until golden. Rub the cut side with the halved garlic for extra flavor.
Step 3: Assemble the Sandwich
- On the bottom half of the focaccia, layer the baby arugula and roasted tomatoes evenly.
- Carefully tear open the burrata balls and spread the creamy centers over the tomatoes and arugula. Top with fresh basil leaves.
- Drizzle with balsamic glaze, then close the sandwich with the top half of the focaccia.
Step 4: Serve
- Press down gently, cut into desired portions, and serve immediately while the focaccia is warm and the burrata is luscious.
Notes
- For extra crunch, use day-old focaccia lightly toasted.
- Don't overload the sandwich to avoid sogginess—just enough burrata and veggies is perfect.
- Use high-quality olive oil and balsamic glaze for best flavor results.
Variations
- Prosciutto Burrata Focaccia: Add a layer of thinly sliced prosciutto before the burrata.
- Grilled Veggie Focaccia: Substitute roasted tomatoes with grilled zucchini and red peppers.
- Spicy Arugula Pesto: Spread arugula pesto on focaccia for an herby, peppery punch.
Required Equipment
- Large bread knife
- Baking sheet
- Skillet or oven for toasting
- Cutting board
Storage Instructions
Store assembled sandwiches tightly wrapped in the refrigerator for up to 1 day; focaccia may get soft, so consume soon after making. Store components separately for up to 2 days for freshest results.
Serving Suggestions
This Burrata Italian Focaccia Sandwich is perfection with a crisp arugula salad, a sparkling lemonade, or a light Pinot Grigio. Serve with kettle chips or roasted vegetable soup for a complete meal.
Pro Tips
- Use room temperature burrata for ultimate creaminess and easy spreading.
- Slice the focaccia with a serrated knife for clean edges.
- Rub freshly cut garlic on the warm bread for deep, aromatic flavor.
Frequently Asked Questions
- Can I prepare this sandwich ahead of time?
- Yes! Prep the components in advance but assemble just before serving for best texture.
- What can I use instead of burrata?
- Fresh mozzarella or creamy ricotta work well as substitutes, though burrata is the creamiest choice!
- Can I freeze this focaccia sandwich?
- It’s not recommended as the burrata and vegetables can get watery when thawed; enjoy fresh for best results.
Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes
Ingredients
- 1 large focaccia loaf (about 12" x 8")
- 2 balls (8 oz each) fresh burrata cheese
- 1 cup cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup fresh basil leaves
- 2 cups baby arugula
- 1 tablespoon balsamic glaze
- 1 small clove garlic, halved
Instructions
-
1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
-
2Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 15 minutes until juicy and blistered.
-
3While tomatoes roast, slice the focaccia loaf horizontally. Drizzle the cut sides with the remaining olive oil. Toast cut sides (face-down) in a hot skillet or oven for 2-3 minutes until golden. Rub the cut side with the halved garlic for extra flavor.
-
4On the bottom half of the focaccia, layer the baby arugula and roasted tomatoes evenly.
-
5Carefully tear open the burrata balls and spread the creamy centers over the tomatoes and arugula. Top with fresh basil leaves.
-
6Drizzle with balsamic glaze, then close the sandwich with the top half of the focaccia.
-
7Press down gently, cut into desired portions, and serve immediately while the focaccia is warm and the burrata is luscious.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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