The Caprese sandwich is already a beloved classic—juicy tomatoes, fresh basil, creamy cheese, and crusty bread. But when you upgrade mozzarella to luxurious burrata and swap raw tomatoes for slow-roasted cherry tomato confit, the result is extraordinary. This sandwich isn’t just food; it’s a sensory experience of silky cream, caramelized sweetness, peppery freshness, and artisan bread crunch.
Whether you’re preparing a light lunch, a picnic centerpiece, or a gourmet dinner-party snack, this Burrata Caprese Sandwich will leave everyone speechless.
Ingredients You’ll Need
For the Sandwich:
- 2 large ciabatta or focaccia rolls (sliced and lightly toasted)
- 1 ball fresh burrata cheese (about 4 oz)
- Fresh basil leaves (a handful)
- Extra-virgin olive oil, for drizzling
- Sea salt & freshly cracked black pepper
For the Cherry Tomato Confit:
- 2 cups cherry tomatoes (whole or halved)
- ½ cup extra-virgin olive oil
- 4 garlic cloves (smashed)
- 1 tsp fresh thyme leaves (or rosemary/oregano)
- 1 pinch chili flakes (optional, for heat)
- ½ tsp flaky sea salt
Step-by-Step Instructions
1. Make the Cherry Tomato Confit
- Preheat oven to 250°F (120°C).
- Place cherry tomatoes, garlic, and thyme in a baking dish.
- Drizzle with olive oil until tomatoes are partially submerged.
- Sprinkle with salt and optional chili flakes.
- Roast slowly for 1.5–2 hours until tomatoes collapse, skins wrinkle, and flavors concentrate.
2. Prepare the Bread
- Slice ciabatta or focaccia and toast lightly for structure.
- Optionally, rub cut garlic onto the bread for extra flavor.
3. Assemble the Sandwich
- Spoon a generous layer of tomato confit on the bread base.
- Tear burrata gently and spread the creamy interior over tomatoes.
- Layer fresh basil leaves.
- Drizzle with olive oil, season with salt and pepper.
- Close with the top slice of bread.
Pro Cooking Tips (Chef-Level)
- Don’t over-toast bread: Burrata is delicate—crust too hard can cause the filling to spill.
- Tomato confit storage: Keeps up to 2 weeks in olive oil (refrigerated). Bring to room temp before serving.
- Best olive oil: Use fruity, peppery extra-virgin olive oil for confit and final drizzle.
- Serving trick: Slice sandwich diagonally for maximum visual impact.
Variations to Try
- With Protein: Add prosciutto, grilled chicken, or smoked salmon.
- Vegan Version: Use cashew-based burrata or almond ricotta.
- Greens Upgrade: Add arugula or baby spinach for peppery crunch.
- Seasonal Twist: Use heirloom tomatoes in summer, roasted peppers in autumn.
What to Serve With Burrata Caprese Sandwich
- Wine pairing: Crisp Sauvignon Blanc or light Pinot Grigio.
- Cocktail option: Aperol Spritz for an Italian summer vibe.
- Side dishes: Arugula salad with lemon vinaigrette, roasted vegetables, or olive tapenade.
Nutrition Information (Per Serving, Approx.)
- Calories: 520 kcal
- Protein: 18g
- Fat: 32g
- Carbohydrates: 38g
- Fiber: 3g
- Calcium: 20% DV
(Values vary by bread and burrata brand.)
Frequently Asked Questions (FAQs)
Q1: Can I make this sandwich ahead of time?
Not recommended—burrata releases cream over time. Instead, prep tomato confit in advance and assemble just before serving.
Q2: What’s the best bread for burrata sandwiches?
Ciabatta and focaccia are ideal—they hold structure while soaking in burrata cream and olive oil.
Q3: How do I store leftover tomato confit?
Keep in an airtight jar, submerged in olive oil, refrigerated for up to 14 days.
Q4: Can I substitute mozzarella for burrata?
Yes, but burrata’s creamy center makes the sandwich much more luxurious.
Final Thoughts
The Burrata Caprese Sandwich with Cherry Tomato Confit takes a beloved Italian classic and elevates it into something unforgettable. By combining slow-roasted tomato sweetness, creamy burrata richness, and fragrant basil, you create a sandwich that feels both rustic and gourmet.
Serve it at a picnic, Sunday brunch, or dinner party—and watch it become the star of the table.
