Herbaceous crunchy no-knead focaccia topped with prosciutto, tomatoes, balsamic glaze, microgreens, creamy burrata, olive oil & sea salt flakes making it one of the best sandwiches you’ll ever sink your teeth into!
The Perfect Sandwich Does Exist!
As I’ve said for years I’m a huge textural eater. I need that creamy, crunchy, savory combination when it comes to things like sandwiches. This sandwich meets every single one of my desires!
Normally my sandwiches have to have chips or some super crunchy element like matchstick carrots or jicama. However because this focaccia is so crunchy on the outside and tender on the inside, no chips are needed.
Grab Your Ingredients
You need good ingredients so splurge a little on this sandwich.
- Prosciutto – it adds the perfect sweet and salty flavor
- Tomatoes – when in season Heirloom or Campari are my favorites though Roma are incredible as well
- Balsamic Glaze – Do not skip on this. I buy this stuff either on Amazon or at my local restaurant supply store. You can make your own but this stuff is amazing and makes the sandwich
- Microgreens – Go with your favorite blend or type
- Burrata – this cheese is LIFE! If you can’t find it, go with fresh mozzarella
- Sea Salt Flakes – this is what adds that bit of “HEY! Now THIS is a sandwich!” to the dish
It All Starts With The Focaccia Bread!
To make this sandwich you need to plan for it as you need to make the bread. Since it’s a no-knead bread, it’ll take not quite 24 hours to make.
You can find the full directions and video in THIS POST!
- Measure your ingredients and mix/whisk until it’s all combined and forms a “shaggy” dough. Just make sure that all the flour is incorporated. Cover and allow to rise overnight. It’ll double in size.
- Once doubled, add the dough to a prepared pan, cover, and allow the dough to proof in the pan.
- While you’re preheating the oven, uncover the proofed dough, add the oil, and dimple the dough.
- Once fully dimpled, sprinkle on the garlic, everything bagel seasoning, and oregano. If using the grated cheese, sprinkle over top.
- Bake per the recipe instructions and immediately transfer to a cooling rack.
Make Your Sandwich
Once the bread is baked and cool enough to slice, it’s time to make absolute deliciousness.
- To the bottom half of the focaccia, add a few slices of prosciutto.
- Next, add a few slices of tomatoes. When in season I highly suggest going with Heirloom tomatoes.
- A must is the balsamic fig glaze. You can make your own but honestly, it’s inexpensive to buy and it’s really good!
- Now we have to add greens. I prefer microgreens but baby arugula works really well.
- Next, add a burrata ball, drizzle on some olive oil, and finish it with some sea salt flakes.
- Add the top of the focaccia bun and enjoy!
Sandwich Pairings
When I originally made this bread I made it specifically to dunk in my tomato soup (because it’s exceptional) but then I realized that it was thick enough to slice in half for a sandwich.
Seriously this was the perfect soup and sandwich combination. Even Mr. Fantabulous, who tends to be more vanilla when it comes to sandwiches LOVED this! Other ways to pair this:
Recipe Additions or Substitutions
Because we all like what we like, I get it. Here are some flavor variations of this sandwich I’ve made and have LOVED!
- Prosciutto – Capicola, Thinly sliced and cooked Pancetta, Italian Salami, Jamon (though that’s Spanish), Culatello, Mortadella
- Microgreens – Baby Arugula, escarole or spinach
- Burrata – Fresh mozzarella (but it’s not quite the same sandwich experience)
- Veggies – grilled artichokes, grilled eggplant, grilled zucchini all work
- Fruits – Fresh figs and sliced pears
Indulge in a Scrumptious Prosciutto, Tomato, & Burrata Focaccia Sandwich
Herbaceous crunchy no-knead focaccia topped with prosciutto, tomatoes, balsamic glaze, microgreens, creamy burrata, olive oil & sea salt flakes making it one of the best sandwiches you’ll ever sink your teeth into!
Ingredients
- 1 batch of Everything Bagel No Knead Focaccia with Garlic & Oregano (12 pieces)
- 1 – 1 1/2 pounds prosciutto
- 12–24 slices of tomatoes (it will depend on how big your tomatoes are)
- 12 Tablespoons Balsamic Fig Glaze
- Microgreens
- 12 burrata balls (medium size0
- Olive oil for drizzle
- Sea Salt Flakes for sprinkling (just a teensy pinch)
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