Zucchini Burrata Sandwich
This is less of an exact recipe, more of just a method!
Ingredients
Pesto
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 2 Tbsp toasted pine nuts
- 1 garlic clove grated
- ½ cup olive oil plus more if needed
- ⅓ cup freshly grated pecorino romano
- Kosher salt and black pepper to taste
Sandwich
- Focaccia or ciabatta
- Zucchini
- Lemon zest and juice
- Olive oil
- Kosher salt and pepper to taste
- Arugula
- Burrata room temperature
Instructions
- Start by making a pesto. In a food processor, pulse mint, basil, pine nuts, garlic, and olive oil until a coarse paste forms. Add more olive oil if needed.
- Stir in pecorino cheese and season to taste with salt and pepper. Set aside.
- Lightly toast your bread of choice.
- Next, season your zucchini. For one sandwich, thinly slice a whole small zucchini lengthwise.
- Add the zest of a whole lemon, a small drizzle of lemon juice, and olive oil. Season lightly with salt and pepper.
- To assemble, spread a layer of pesto on the bottom half of the toasted bread. Top with arugula. Layer on the seasoned zucchini. Top with burrata and spread out evenly.
- Season the burrata lightly with salt and pepper. Drizzle with olive oil.
- Top with the second half of the bread, cut in half and enjoy!
Video
Tried this recipe?Let us know how it was!
I am a squash hater but I LOVE this sandwich. Super filling and the perfect bright light lunch!
A surprisingly flavorful sandwich, and I really didn’t expect it to be this filling. I followed the recipe, but sweated zucchini slices on a pan slightly. Thank you for the recipe!