Prep Time: 30 minutes
Cook Time: 2 hours (mostly inactive)
Total Time: 2.5 hours
Serves: 4
There’s something magical about the combination of creamy burrata, sweet confit tomatoes, and fragrant homemade pesto. This elevated sandwich takes the classic Caprese to new heights, combining traditional Italian flavors with modern touches like spicy Calabrian chili oil. Today, I’m sharing my favorite version that never fails to impress at both casual lunches and dinner parties.
Making the Perfect Pesto
Let’s start with the foundation of this incredible sandwich: fresh basil pesto. While you could use store-bought, nothing compares to pesto made from scratch. I use a traditional molcajete (a Mexican mortar and pestle made from volcanic rock) to make my pesto – it’s one of my favorite kitchen tools that truly makes a difference in extracting the most flavor from herbs and garlic. The rough surface of the volcanic stone helps create an incredibly smooth, aromatic paste that’s impossible to achieve with modern appliances.
Tip: Don’t have a molcajete? Check out this authentic Handmade Mexican Mortar and Pestle, Molcajete version I use
Pesto Ingredients
- 4 cloves garlic, peeled
- 1 tsp sea salt
- 1/2 cup pine nuts, lightly toasted
- 2 cups fresh basil leaves, packed
- 1/2 cup extra virgin olive oil
- 1/2 cup freshly grated Parmigiano Reggiano
Cherry Tomato Confit Ingredients
- 2 pints cherry tomatoes
- 6 cloves garlic, peeled
- 2 sprigs fresh rosemary
- 1 cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
Assembly Ingredients
- 1 fresh baguette, sliced
- 2 balls burrata cheese
- 2 cups fresh arugula
- Calabrian chili oil
- Balsamic glaze
- Extra virgin olive oil for brushing
Step-by-Step Instructions
For the Pesto
- In your molcajete (or food processor), crush garlic with salt until it forms a paste
- Add pine nuts and continue grinding until smooth
- Gradually add basil leaves, grinding between additions
- Slowly drizzle in olive oil while mixing
- Stir in grated Parmigiano Reggiano
- Adjust seasoning to taste
For the Tomato Confit
- Preheat oven to 250°F (120°C)
- Place tomatoes and garlic in a baking dish
- Add rosemary sprigs
- Pour olive oil over everything
- Season generously with salt and pepper
- Bake for 2 hours until tomatoes are soft but still hold their shape
- Let cool to room temperature
Assembly
- Slice baguette at an angle and brush with olive oil
- Toast until golden brown
- Spread a generous layer of fresh pesto
- Add a handful of fresh arugula
- Tear burrata and spread evenly
- Drizzle with Calabrian chili oil
- Top with confit tomatoes
- Finish with a drizzle of balsamic glaze
Pro Tips
- Make the tomato confit ahead – it keeps well in the fridge for up to a week
- Bring burrata to room temperature before using
- Don’t skip the Calabrian chili oil – it adds a perfect kick
- Use high-quality olive oil for the best results
- Fresh basil leaves add a nice garnish if desired
Why You’ll Love This Sandwich
This isn’t just another sandwich – it’s a celebration of Italian ingredients at their finest. The creamy burrata melts into the spicy chili oil, while the sweet confit tomatoes burst with concentrated flavor. The pesto adds a fresh, herbal note, and the peppery arugula cuts through the richness. It’s the perfect balance of flavors and textures.
The best part? While it looks and tastes like something from a high-end Italian deli, you can easily recreate it at home. Just make sure to use quality ingredients – they really make a difference in a recipe this simple.
Remember, the key to this sandwich’s success lies in the quality of your ingredients and tools. That’s why I can’t recommend a good molcajete enough – it’s an investment that will transform not just this pesto, but countless other recipes in your kitchen.
Enjoy creating this gourmet sandwich, and don’t forget to tag us in your creations!