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.