Line a cutting board with parchment paper. Lay the slices of prosciutto down parallel to each other, ensuring the edges overlap.

Add the salami in the same manner, creating a flavorful base.

Add the fresh basil leaves across the center, then pile the arugula on top and arrange the sun-dried tomatoes.

Tear open the burrata and spread it over the tomatoes. Sprinkle with kosher salt, black pepper, and oregano to taste.

Drizzle with olive oil and balsamic glaze.

Starting at the long edge, roll the prosciutto up and over the filling tightly.

Cut into 6-8 even pieces and serve immediately with additional balsamic glaze.