Ultimate Burrata Sandwich with Tomato, Avocado, and Fresh Herbs

A burrata sandwich with fresh herbs, tomatoes, avocado, and balsamic glaze.

5 from 1 vote

Ultimate Burrata Sandwich with Tomato, Avocado, and Fresh Herbs

This Burrata Sandwich is the kind of fresh, flavor-packed recipe you'd expect from an Italian Café. Creamy burrata cheese, tomatoes, avocado, and balsamic glaze all come together on a crunchy toasted baguette.

Prep Time5

Cook Time10

Total Time15

Course: Brunch, Dinner, Lunch

Cuisine: American, Italian

Servings: Servings

Calories: 905kcal

Author: Jeremy Klae

Ingredients

1 French Baguette
2 tablespoon Olive Oil Extra Virgin
8 Cherry Tomatoes Ripe
¼ Cup Arugula and Spinach Mix Fresh
1 Avocado Ripe
4 Basil Leaves Fresh
8 Oz Burrata Cheese
Balsamic Glaze For drizzling

Instructions

Begin by slicing the Baguette into quarters, then slice each quarter down the center to make the sandwiches.
Toast the baguette in the oven or toaster oven at 375°F for about 5 minutes, or until golden and slightly crisp.
While the bread is toasting, heat the olive oil in a skillet and add the cherry tomatoes.
Once the tomatoes have begun to soften and blister, add the spinach and arugula, cooking until they just begin to wilt. Remove the pan from the heat and set aside.
Scoop the avocado into a bowl and mash it until it reaches the consistency of a chunky guacamole.
Place the burrata cheese ball on one slice of bread, slit open, and spread it evenly across the bottom piece of bread.
Top that with fresh basil, four cherry tomatoes, spinach, and arugula, and if you’d like, a drizzle of balsamic glaze.
On the top piece of the sandwich bread, smear the creamy avocado and place that on top to form the sandwich.

Video

Notes

Choose a fresh baguette – A crusty baguette that’s soft on the inside is key. Day-old bread works if you toast it, but fresh bread will always elevate your sandwich.
Use ripe tomatoes and avocado – The quality of your produce makes a huge difference. Go for vine-ripened tomatoes and an avocado that’s just soft enough to slice without mashing.
Handle burrata gently – Burrata is delicate. Tear it into pieces rather than slicing—it keeps that creamy texture intact.
Season in layers – Don’t just salt at the end. Sprinkle a little salt and pepper on the tomatoes and avocado before adding burrata for the best flavor.
Balance with balsamic – A light drizzle goes a long way. Too much glaze can overpower the burrata, so start with less and add more to taste.
Serve immediately – This sandwich is at its best the moment it’s made. The baguette stays crunchy, and the burrata creamy, without giving ingredients time to sog.

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