Smoked Salmon Burrata Sandwich with Ciabatta and Pesto
This delightful smoked salmon burrata sandwich is so easy to assemble and takes only 5 minutes. I like to make this for a quick lunch or enjoy it for dinner with a side salad.
This sandwich has smoked salmon, burrata, pesto, tomato, and arugula in a toasted ciabatta roll, with a little squeeze of lemon juice. The velvety smoked salmon and creamy burrata make for a very flavorful combination, with earthy, sweet, and zesty notes from the other ingredients.
Sandwich Ingredients
To make these sandwiches, you’ll need the following ingredients (for 2 sandwiches):
- Smoked Salmon – 4 oz smoked salmon (110 grams)
- Burrata – one 8 oz burrata cheese (225 grams)
- Ciabatta Rolls – 2 ciabatta rolls
- Pesto – 4 tbsp fresh basil pesto (for homemade pesto, see this recipe)
- Tomato – 1 large tomato, thinly sliced
- Arugula – 1 cup arugula
- Salt – a pinch of flaky sea salt (or kosher salt)
- Black Pepper – a pinch of ground black pepper
- Lemon – 1 tsp lemon juice and lemon zest
- Olive Oil or Butter (optional) – a drizzle of olive oil or butter (if toasting the ciabatta rolls in a skillet on the stove rather than a toaster; see step 1)
Directions
Step 1. Toast the ciabatta rolls. Cut the ciabatta rolls in half and toast the halves. You can either toast the ciabatta roll halves in a toaster or you can toast them in a skillet on the stove. To toast them in the skillet, place the skillet on medium-high heat, add a drizzle of olive oil or butter, and place the ciabatta roll halves face down in the skillet and toast until golden-brown (about 2 minutes).
Step 2. Assemble the sandwich. Add one tablespoon of pesto to each of the four toasted ciabatta roll halves. To one side, add tomato slices and a pinch of salt and pepper. To the other side, add arugula and smoked salmon. Finally, add the burrata (cut in half), a pinch of salt and pepper, a squeeze of lemon juice, and a sprinkle of lemon zest.
You can eat them burger-style, or you can cut down the middle with a knife.
I wanted to show you that wonderful cross-section, with all those flavors melding together. This sandwich is packed with flavor and can be made for so many occasions.
Did you make this and love it? I’d love to know below in a review. Also, did you eat it on its own, or did you pair it with anything? Let me know in the comments.
Love Sandwiches? Try These
This panko-crusted chicken sandwich also uses toasted ciabatta and is paired with a red cabbage slaw. For quick veggie options, try this hummus and cucumber sandwich or this feta and roasted pepper sandwich.
For more hearty lunch ideas, you should also take a look at these panini. There are plenty of combinations to choose from and I’ll show you how to make them with and without a panini press.
Recipe Card
Ingredients
- 4 oz smoked salmon 110 grams
- one 8 oz burrata cheese 225 grams
- 2 ciabatta rolls
- 4 tbsp fresh basil pesto
- 1 large tomato thinly sliced
- 1 cup arugula rocket
- a pinch of flaky sea salt or kosher salt
- a pinch of ground black pepper
- 1 tsp fresh lemon juice
- zest from a lemon
- a drizzle of olive oil or butter if toasting the ciabatta rolls in a skillet on the stove rather than a toaster; see step 1
Instructions
- Toast the ciabatta rolls. Cut the ciabatta rolls in half and toast the halves. You can either toast the ciabatta roll halves in a toaster or you can toast them in a skillet on the stove. To toast them in the skillet, place the skillet on medium-high heat, add a drizzle of olive oil or butter, and place the ciabatta roll halves face down in the skillet and toast until golden-brown (for about 2 minutes).
- Assemble the sandwich. Add one tablespoon of pesto to each of the four toasted ciabatta roll halves. To one side, add tomato slices and a pinch of salt and pepper. To the other side, add arugula and smoked salmon. Finally, add the burrata (cut in half), a pinch of salt and pepper, a squeeze of lemon juice, and a sprinkle of lemon zest.
If you want to try this recipe or made it and want to add it to your roster, don’t forget to save it to one of your recipe boards.
