Description
The perfect elevated Italian sandwich with prosciutto, burrata, pesto, and the addition of some crunch with Wilde Himalayan Pink Salt Protein Chips (sponsored)!
Ingredients
Units
Scale
- 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
Instructions
- Toast the ciabatta. Heat a cast iron pan over medium heat. Spread butter onto both slices of ciabatta. Toast them cut-side down for 3-4 minutes until golden brown and crispy.
- Spread on your sauces. Spread mayonnaise to one side of bread, and pesto to the other side.
- Layer in the prosciutto. Add the prosciutto to one side of the sandwich, gently folding each slice onto the sandwich to create some volume.
- Spread on the burrata. Cut open the ball of burrata and lay it on top of the prosciutto. Use a butter knife to help spread the creamy center of the burrata all over the sandwich. Season with a pinch of flaky salt.
- Drizzle balsamic glaze. Drizzle some of the balsamic glaze over top the burrata.
- Dress the arugula. Add arugula to a small bowl and toss with a squeeze of lemon juice. Add the arugula on top of the burrata.
- Add the roasted red pepper. Spread out the diced roasted red pepper to the other half of the sandwich. Carefully close up the sandwich and slice on a diagonal.
- Add chips. When you’re ready to eat, open up the sandwich and stuff it with some Wilde Protein Chips!
Nutrition
- Serving Size: 1/2 sandwich
- Calories: 685
- Sugar: 7.7 g
- Sodium: 3478.1 mg
- Fat: 30.4 g
- Carbohydrates: 52.6 g
- Protein: 49.9 g
- Cholesterol: 102 mg