Description
A gourmet-style vegetarian sandwich layered with creamy burrata, briny olive pesto, and silky slow-cooked zucchini confit, all tucked into crusty bread for a fresh yet comforting meal.
Ingredients
- Crusty bread: 2 large sandwich rolls or 4 thick slices
- Burrata cheese: 200 g
- Zucchini: 2 medium, thinly sliced
- Olive oil: 120 ml
- Garlic: 2 cloves, lightly crushed
- Mixed olives: 80 g, pitted and finely chopped
- Fresh basil: 20 g, finely chopped
- Lemon juice: 1 tablespoon
- Black pepper: 0.5 teaspoon
- Salt: 0.5 teaspoon, or to taste
Instructions
- Add olive oil and crushed garlic to a medium saucepan over low heat, then add the sliced zucchini and cook gently for 25 to 30 minutes until soft and glossy.
- Season the zucchini with salt and black pepper, stirring carefully to keep the slices intact.
- In a small bowl, mix the chopped olives, fresh basil, lemon juice, and 1 tablespoon of the zucchini cooking oil until well combined and spreadable.
- Lightly toast the bread until warm and crisp on the outside while remaining soft inside.
- Spread a generous layer of olive pesto on the bread, top with the zucchini confit, then add torn burrata cheese.
- Close the sandwich gently, press slightly, and serve immediately.
Notes
- Cook the zucchini slowly over low heat to maintain its silky texture.
- Use high-quality olive oil for the best flavor.
- Assemble the sandwich just before serving to keep the bread from becoming soggy.
- Extra olive pesto can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 60 mg
Keywords: burrata sandwich, olive pesto, zucchini confit, vegetarian sandwich, gourmet sandwich