Burrata & Olive Pesto Sandwich with Zucchini Confit

Burrata & Olive Pesto Sandwich with Zucchini Confit is a delightful gourmet sandwich known for its creamy, savory, and vibrant flavors. Inspired by the rustic charm of Mediterranean street cafés, this modern version combines creamy burrata, briny olive pesto, peppery arugula, and silky zucchini confit layered between slices of toasted ciabatta to create a comforting yet elegant dish that’s as beautiful as it is delicious. With easy, step-by-step instructions, anyone can make this recipe at home and impress family and friends with restaurant-quality results.

Why This Recipe Will Be Your New Favorite

This Burrata & Olive Pesto Sandwich with Zucchini Confit stands out for its rich texture, bold flavor pairings, and versatility. The combination of creamy burrata with earthy zucchini and punchy olive pesto makes it perfect for everything from casual lunches to elegant garden parties.

Versatile: Serve it warm or chilled, cut into halves for party platters or whole as a hearty meal.

Budget-Friendly: Uses affordable, fresh ingredients with luxurious results.

Quick and Easy: Most of the work is in assembly. The confit can be made ahead.

Customizable: Swap breads, greens, or add roasted veggies to suit your taste.

Crowd-Pleasing: It’s impossible not to love the creamy, salty, herby goodness.

Make-Ahead Friendly: Make zucchini confit and olive pesto in advance.

Great for Leftovers: Leftover pesto or zucchini can be used in pasta or salads.

All Ingredients You’ll Ever Need

• 1 large zucchini
• 1/2 cup extra virgin olive oil
• 2 garlic cloves
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 ball (125g) fresh burrata cheese
• 1/2 cup black and green olives, pitted
• 2 tablespoons capers
• 1 tablespoon lemon juice
• 1/4 cup fresh parsley
• 1 tablespoon pine nuts
• 1/4 teaspoon crushed red chili flakes (optional)
• 2 ciabatta sandwich rolls or 4 slices rustic bread
• 1 cup fresh arugula
• Grated parmesan or pecorino for garnish
• Optional drizzle of chili oil

Time Needed to Make This Recipe

• Prep Time: 15 minutes
• Cook/Chill Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 sandwiches

Special Equipment You’ll Need

• Small saucepan
• Blender or food processor
• Sharp knife
• Cutting board
• Skillet or grill pan
• Spoon or spatula

Step-by-Step Instructions for Perfect Burrata & Olive Pesto Sandwich with Zucchini Confit

Step 1: Make the Zucchini Confit
Slice zucchini into thin rounds. In a small saucepan over low heat, combine olive oil, crushed garlic, sea salt, and black pepper. Add zucchini and cook gently for 25 to 30 minutes, stirring occasionally, until tender and infused with flavor.

Step 2: Prepare the Olive Pesto
In a food processor, blend olives, capers, lemon juice, parsley, pine nuts, and chili flakes. Pulse until coarsely combined. Drizzle in 1–2 tablespoons of olive oil until spreadable but still chunky.

Step 3: Toast the Bread
Warm a skillet or grill pan. Slice ciabatta rolls in half and toast cut-side down until golden and crisp. This adds crunch and prevents sogginess.

Step 4: Assemble the Sandwich
Spread a generous layer of olive pesto on both sides of the toasted bread. Add a handful of arugula, then layer zucchini confit. Gently place half of the burrata ball on each sandwich. Sprinkle with grated cheese and a touch of chili oil if desired.

Serving Suggestions & Presentation Tips

• Serve warm or at room temperature for best flavor.
• Present on wooden boards or slate plates for a rustic vibe.
• Garnish with fresh herbs or extra chili flakes.
• For an elegant touch, wrap the sandwich in parchment and tie with twine.

Extra Tips for Best Results

• Let burrata come to room temp before assembling for best texture.
• Don’t rush the confit—slow cooking brings out sweetness.
• Add a squeeze of lemon before serving to brighten flavors.

Variations You Can Try

• Sun-dried Tomato Pesto Version: Replace olive pesto with tomato pesto for a tangy twist.
• Vegan Twist: Use vegan mozzarella and skip cheese garnish.
• Grilled Veggie Upgrade: Add grilled eggplant or roasted red peppers for extra depth.

FAQ’s – 10 Most Common Questions About Burrata & Olive Pesto Sandwich with Zucchini Confit

Q1: Can I use mozzarella instead of burrata?

A1: Yes, fresh mozzarella is a great alternative if you can’t find burrata.

Q2: How do I store leftovers?

A2: Store sandwich components separately in airtight containers for up to 3 days.

Q3: Can I freeze the zucchini confit?

A3: Yes, zucchini confit freezes well for up to a month.

Q4: What bread works best?

A4: Rustic ciabatta or sourdough holds up best and adds texture.

Q5: Can I make the olive pesto ahead of time?

A5: Absolutely. It keeps in the fridge for 5 days.

Q6: Is it okay to eat the sandwich cold?

A6: Yes, it’s delicious both warm and chilled.

Q7: What kind of olives are best?

A7: A mix of Kalamata and Castelvetrano olives works beautifully.

Q8: Can I add meat if I want?

A8: For a non-vegetarian option, grilled chicken could be added, but it’s already complete without it.

Q9: What can I use instead of pine nuts?

A9: Walnuts or almonds make great budget-friendly swaps.

Q10: Can I skip the chili oil?

A10: Yes, it’s optional. The pesto and confit already pack flavor.

Conclusion

Burrata & Olive Pesto Sandwich with Zucchini Confit is a show-stopping gourmet sandwich that’s surprisingly simple to make yet visually stunning. With its silky burrata, herby punch of olive pesto, and sweet, slow-cooked zucchini, this recipe will quickly become a favorite in your kitchen. Try it once, and you’ll want to make it again and again!

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