Description
A fresh and creamy Mediterranean-inspired sandwich layered with burrata cheese, marinated artichokes, tomatoes, arugula, and basil on toasted sourdough bread.
Ingredients
Scale
- 4 thick slices sourdough bread
- 8 ounces burrata cheese
- 1 cup marinated artichoke hearts, drained and chopped
- 1 cup arugula
- 1 large tomato, thinly sliced
- 6 fresh basil leaves
- 2 tablespoons olive oil
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon sea salt
Instructions
- Heat a skillet or grill pan over medium heat.
- Drain and chop the marinated artichoke hearts. Slice the tomato and prepare the basil and arugula.
- Brush the sourdough bread lightly with olive oil on both sides.
- Toast the bread until golden and crisp.
- Spread burrata cheese generously over two slices of bread.
- Layer with chopped artichokes, tomato slices, arugula, and basil leaves.
- Sprinkle with sea salt and cracked black pepper.
- Close the sandwiches with the remaining bread slices.
- Toast lightly in the skillet for 1 to 2 minutes per side until warmed through.
- Slice and serve immediately.
Notes
- Use room temperature burrata for the creamiest texture.
- Pat the artichokes dry before using to prevent soggy bread.
- Ciabatta or focaccia can replace sourdough.
- Add chili flakes for a spicy kick.