This Italian Sandwich with Burrata is seriously flavorful and so delicious. The creamy burrata, salty Italian meats, and spicy Calabrian chiles come together with the other toppings to create a sandwich that’s a total explosion of flavor.
To really understand how to best enjoy a sandwich like this, I need to introduce you to the concept of a Beach Sammie. In our house, a Beach Sammie is an Italian sandwich I put together in the morning while my husband packs us up for the beach. Once assembled, we wrap the sandwiches in butcher paper, label them with our initials, and tuck them into the beach bag to enjoy a few hours later with our toes in the sand. You can thank my husband for this idea—along with its sister concept, the “airplane Sammie,” which I’ll save for another time.
Today’s beach of choice was Lovers Key in Fort Myers, FL. It’s $8 to park with ample parking available, and a short walk over a bridge from the parking lot to the beach. The water was clear, calm, and chilled but not cold. It was the perfect beach day with no clouds in the blue sky and a warm-but-not-searing-sun. Allow me to show off both the day and the sandwich below:
Lovers Key State Park, Fort Myers, FL
Before I tell you how to make this beauty, I should mention that this post is in no way sponsored by Trader Joe’s—it just so happens that I’ve perfected my Italian sandwich skills using mostly TJ ingredients. We love the Ciabatta Demi-Baguette as the base for this sandwich because it’s sturdy and doesn’t get soggy, even when dressed and saved for a few hours. My husband loves the Italian Bomba Hot Pepper Sauce (crushed Calabrian chili peppers) so much that he’s convinced it belongs on every sandwich. I’ll share exactly how I combine the ingredients for a seriously great-tasting Italian sandwich below. I’ve also linked the butcher paper we use here.
Ingredients: (Makes 2 Sandwiches)
- 1 Trader Joes Ciabatta Demi-Baguette
- Thinly sliced Prosciutto
- Thinly sliced Italian Salami (I prefer Finnocchio or Fennel Salami)
- 1 ball of Burrata
- 1 Roma Tomato, sliced
- 3-5 Marinated Artichoke Hearts, chopped into small pieces
- Trader Joes Italian Bomba Hot Pepper Sauce
- Arugula
- Mayonnaise
- Dijon Mustard
- Drizzle of Olive Oil
- Salt & Pepper
Directions:
- Prep the bread: Cut the ciabatta demi-baguette in half crosswise, then slice each piece lengthwise to create a top and bottom for two sandwiches. Lightly toast the bread.
2. Dress the arugula: While the bread toasts, add a handful of arugula to a small bowl. Drizzle with olive oil, season with salt and pepper, and toss gently with a fork or spoon.
3. Add the spreads: Spread Dijon mustard on the bottom slices of the bread and top with the chopped artichoke hearts. On the top slices, spread mayonnaise and Italian Bomba Hot Pepper Sauce, adjusting the amount based on your heat tolerance.
4. Layer the meat: Scrunch 2–3 slices of prosciutto and layer onto each bottom slice, then top with 3 slices of salami.
5. Add the tomato and arugula: Place about half a handful of dressed arugula on each top slice, then add 2–3 slices of tomato on top.
6. Bring on the burrata: Lift the burrata from its liquid using a slotted spoon and tear it in half. Rip each half into smaller pieces and place them on top of the salami on the bottom slices of bread. Aim for a mix of the outer shell and the creamy center.
7. Form your sammie: Place the top slices with the arugula and tomato onto the bottom slices to form each sandwich, then press down gently.
8. Wrap and enjoy: Wrap tightly in butcher paper to hold the sandwich together and keep the toppings in place. Transport to your beach of choice and enjoy!
I hope you enjoy this sandwich recipe! It’s easy to amend for different preferences. For my husband’s sandwich, I omit the artichokes and tomato and double the meat. Where do you like to go with a packed sandwich? Let me know in the comments!
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