Name: Prosciutto Burrata Sandwich
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Cuisine: Italian
Ingredients: 1 6-8oz ciabatta loaf, sliced in half; 2 tbsp butter; 2 tbsp Calabrian chili mayonnaise (or regular mayo); 2 tbsp pesto; 4-6 slices prosciutto; 1 ball burrata; Pinch of flaky salt; 1/4 cup arugula; Juice of 1/4 lemon (optional); 1 roasted red pepper, diced; Balsamic glaze; Wilde Himalayan Pink Salt Protein Chips

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Do you add chips to your sandwich for an extra crunch? It’s one of my favorite ways to eat a sandwich! This fancy Italian Prosciutto Burrata sandwich is so delicious (with or without added chips), but adding some Wilde Himalayan Pink Salt Protein Chips adds a little bit of extra protein and a lot of extra crunch!

a prosciutto, roasted red pepper, burrata, arugula and pesto sandwich on toasted ciabatta served with Wilde Himalayan Pink Salt Protein Chips

Disclosure: This post contains affiliate links, which means I receive a small commission if you make a purchase through one of my links – at no cost to you! I appreciate your support that helps me run my blog.

Thank you to Wilde Protein Chips for sponsoring this post! And thank YOU for reading this post, making my recipes, and following my adventures around the world. I couldn’t make delicious food for the internet without your support. Now go get yourself some delicious protein chips. Meg and I are completely obsessed with the BBQ chips, but we also like Himalayan Pink Salt for a classic flavor, and Chicken and Waffles for something a little wild!

Tle Elevated Italian: Prosciutto, Pesto, and Burrata Sandwich

I used to be so incredibly picky with sandwiches. When I was a kid, I ate plain cheese sandwiches. One and 1/4 slice of white American cheese on plain white bread. The cheese needed to cover the entire surface area of the bread with NO overlapping. If the cheese was cut too thick, I didn’t eat it. No mustard, mayo, or condiments. Just cheese and bread.

So, to be making sandwiches with roasted red peppers and homemade mayonnaise now that I’ve outgrown my picky eating phase is so WILD to me! Every time my parents see me eating something that I wouldn’t allow my fork to touch when I was a kid, their minds are blown. I’m OBSESSED with all of the ingredients included in this fancy Italian sandwich now, but when I was 10? I would never touch a leafy green, I wondered WTF prosciutto even was, I hated the smell of a jarred roasted pepper, and don’t even THINK about putting mayonnaise anywhere near my bread.

Once thing that stays consistent from childhood to adulthood is my love of chips. My grandpa first taught me to layer French fries on top of my hamburger when I was little, and I used that same logic when building the perfect sandwich with a side of chips. In college, I used to order a turkey sandwich from my favorite deli and add some chips because most sandwiches are missing a crunchy element.

While I’ve cut back on eating chips over the years, I was so excited to find the Wilde brand of protein chips. I could always use some help getting extra protein in my diet, and I do love to snack, so Wilde has given me an excuse to pile chips onto my sandwiches again. This high-protein snack is made with egg whites, chicken breast, and bone broth, and these chips 10 grams of protein per serving. They are SO crispy and really delicious! And the Himalayan Pink Salt protein chips pair perfectly with this elevated Italian sandwich.

Why you’ll love this recipe

You don’t need to cook anything! Well, other than toasting up some ciabatta bread, which I like to do on the stovetop. But you can even skip that part and go straight to sandwich assembly, because nobody wants to turn on a stove on a hot day!
It’s texturally satisfying. Toasted bread, creamy burrata, salty prosciutto, fresh greens, juicy roasted peppers, and of course, crunchy chips make this the most satisfying blend of textures.
Salt, fat, acid, heat. This sandwich satisfies all of the culinary senses. We’ve got salty prosciutto and some flaky salt on the burrata, fat from pesto, acidity from the balsamic glaze, and heat from a mildly spicy Calabrian chili mayonnaise.

Ingredients for a Prosciutto Burrata Sandwich

Toasted Ciabatta. Truly the best bread to use for this sandwich.
Calabrian Chili Mayonnaise. You can always use regular mayo, but a spicy homemade version makes this sandwich even better.
Pesto. Homemade is best, but store-bought in a pinch works fine!
Prosciutto. My absolute favorite Italian deli meat!
Burrata. A firm outer mozzarella shell and a creamy stracciatella inside.
Roasted red peppers. Pull one out from a jar and dice it!
Arugula. A peppery green to go along with this salty sandwich.
Balsamic glaze. A sweet yet slightly acidic finish to this sandwich.
Lemon juice (optional). Dress the arugula in some lemon juice for more acidity and brightness to balance out some of the heavier and saltier flavors.
Salt. Preferably Maldon flaky salt. The burrata must be seasoned!
Wilde Himalayan Pink Salt Protein Chips. Because a sandwich with lots of creamy and soft textures deserves some textural contrast, and a little protein boost!

How to Make a Prosciutto Burrata Sandwich

Keep scrolling for the recipe card with ingredient measurements, but here’s a brief overview with photos on how to make the perfect summer beach sandwich!

Toast the ciabatta. Spread some butter on two halves of some ciabatta bread and toast it, open-side down, on a cast iron skillet over medium heat until golden brown and crispy.
Load up the spreads. Spread some Calabrian chili mayonnaise on one side and pesto on another.
Top with prosciutto. Add 4-6 slices of prosciutto to the sandwich, folding them to give the sandwich some volume.
Add burrata. Cut open a ball of burrata and let the creamy inside spread out onto the sandwich. Season with a pinch of flaky salt. Drizzle with balsamic glaze.
Add remaining toppings. Add a handful of arugula on top of the burrata. On the other half of the sandwich, add diced roasted red peppers. Close up the sandwich, slice diagonally, and if you’re not eating it right away, wrap in plastic wrap.
Add chips. When you’re ready to eat, open up the sandwich and place some Wilde Himalayan Pink Salt Protein Chips to the sandwich. Close it back up and take a bite for a satisfying crunch!

spread mayonnaise and pesto on the two slices of ciabatta bread — Spread the mayonnaise on one slice of toasted ciabatta and pesto on the other slice.

adding prosciutto to a sandwich — Fold 4-6 slices of prosciutto onto one slice of ciabatta.

burrata and roasted red peppers spread onto sandwich halves — Add burrata to one half of the sandwich and roasted red peppers to the other half. Season the burrata with salt and pepper.

arugula being placed on a sandwich half — Add arugula to the sandwich.

balsamic glaze drizzling on a sandwich with burrata — Drizzle balsamic glaze onto the burrata.

a prosciutto, roasted red pepper, burrata, arugula and pesto sandwich on toasted ciabatta served with Wilde Himalayan Pink Salt Protein Chips — Add some Wilde Himalayan Pink Salt protein chips and close the sandwich. Slice diagonally and enjoy!

Recipe Variations and Substitutions

Italian meats. Not a prosciutto fan? Mortadella, salami, pepperoni, capicola, or soppressatta would be great in this sandwich. If you’d prefer a more classic deli meat, try an oven-roasted turkey breast.
Cheese. Can’t find burrata, or not a fan of the creamy texture? Fresh mozzarella is the perfect replacement.
Roasted red peppers. A childhood version of myself would hate having roasted red peppers on my sandwich, so if this is you, try using sliced heirloom tomato instead.

Prep and Store this Sandwich

I love taking this sandwich to the beach, so I’ll make it ahead of time and grab it when I’m ready to go! Assemble the sandwich – without the addition of chips – then wrap tightly in some plastic cling wrap to keep all ingredients secure. Store in the refrigerator for no more than 24 hours (otherwise, the bread can get soggy with the sauces). When you’re ready to eat, open the sandwich up and load it up with some chips.

Equipment