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Burrata & Olive Pesto Sandwich with Zucchini Confit

Irresistible Burrata & Olive Pesto Sandwich with Zucchini Confit

This Burrata & Olive Pesto Sandwich with Zucchini Confit combines creamy burrata, vibrant olive pesto, and fresh ingredients for an unforgettable lunch experience.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 pieces Baguette Choose a fresh, crusty baguette.
For the Filling
  • 8 ounces Burrata Cheese Can substitute with fresh mozzarella.
  • 1/2 cup Olive Pesto Homemade or store-bought.
  • 2 cups Arugula Can substitute with spinach.
For the Zucchini Confit
  • 1 medium Zucchini Eggplant can be used as an alternative.
  • 2 cloves Garlic Consider roasting for a mellower flavor.
  • 1 tablespoon Lemon Juice Essential for balancing richness.

Equipment

  • oven
  • Skillet

Method
 

Prepare the Ingredients
  1. Slice the zucchini into thin rounds. Cook gently in olive oil with minced garlic and a few drops of lemon juice until tender, about 10 minutes.
  2. Cut the fresh baguette in half lengthwise. Toast it in a preheated oven at 350°F for about 5-7 minutes, or until golden and crisp.
  3. Spread olive pesto on both sides of the toasted baguette.
  4. Place slices of burrata cheese onto the bottom half of the baguette.
  5. Top the burrata with the zucchini confit and fresh arugula. Place the top half of the baguette on and press gently before slicing into servings.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 40gProtein: 20gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 750mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 25mgIron: 10mg

Notes

This sandwich is best enjoyed immediately after assembly for optimal freshness.

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