The Summer Sandwich

This is the kind of sandwich that makes you wonder why you ever settled for deli meat on sliced bread. It’s layered with creamy burrata, juicy heirloom tomatoes, salty salami, and fresh herbs—all tucked into crisp-edged ciabatta and finished with a drizzle of chili oil and balsamic glaze. It’s peak summer eating: no cooking, just assembling and immediately enjoying.

Summer Ciabatta Sandwich with Burrata, Heirloom Tomato & Chili Oil

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Yield: 2

Author: Courtney Lay

Prep time: 10 MinTotal time: 10 Min

A sandwich that's bright, rich, and just the right mix of fresh and indulgent. Perfect for patio lunches, beach snacks, or when it’s simply too hot to cook

Ingredients

• 1 small loaf ciabatta, halved
• 2 tablespoons pesto
• 4–6 slices salami
• 1 large heirloom tomato, sliced
• Flaky salt, to taste
• 1 ball burrata (about 4 oz), torn
• A handful of fresh basil leaves
• A handful of arugula
• 1–2 teaspoons chili oil
• 1–2 teaspoons balsamic glaze

Instructions

1. Slice the ciabatta loaf in half horizontally. Spread with butter and toast in a pan.
2. Spread pesto on the bottom half of the bread. Add a layer of salami, then the sliced heirloom tomatoes. Sprinkle the tomatoes with flaky salt.
3. Tear the burrata over the tomatoes. Add fresh basil leaves and a small handful of arugula.
4. Drizzle chili oil and balsamic glaze over everything. Top with the other half of the ciabatta, press gently, and slice in half.