Toasted Ciabatta Sandwich with Prosciutto Cotto, Courgettes, Burrata, Artichoke Paste, and Basil
Toasted Ciabatta Sandwich with Prosciutto Cotto, Courgettes, Burrata, Artichoke Paste, and Basil
Ingredients
- 1 loaf ciabatta bread, about 12 inches long, cut into 4 equal portions
- 8 ounces prosciutto cotto, thinly sliced
- 2 courgettes, (zucchini), medium, thinly sliced into rounds or ribbons
- 8 ounces burrata cheese, torn into pieces
- 1/2 cup artichoke paste
- 1 cup fresh basil leaves, packed
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat a grill pan or a large skillet over medium-high heat. Lightly brush the sliced courgettes with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Grill the courgettes for 2-3 minutes per side, until tender and lightly charred. Set aside.
⏱️ 5 min
- 2
Slice each portion of ciabatta bread horizontally. You can toast the ciabatta halves in a toaster, under a broiler, or on the same grill pan used for the courgettes, until golden brown and slightly crisp, about 2-3 minutes.
⏱️ 3 min
- 3
In a small bowl, whisk together the minced garlic, the juice of 1 lemon, and the remaining 3 tablespoons of extra virgin olive oil. Season with salt and pepper to taste. This will be your garlicky lemon oil.
⏱️ 2 min
- 4
Spread a generous amount of artichoke paste evenly over the bottom half of each toasted ciabatta portion.
⏱️ 2 min
- 5
Layer the prosciutto cotto over the artichoke paste on each sandwich. Follow with the grilled courgettes.
⏱️ 3 min
- 6
Distribute the torn burrata cheese evenly over the courgettes. Top with a generous amount of fresh basil leaves.
⏱️ 3 min
- 7
Drizzle each sandwich generously with the prepared garlicky lemon oil. Place the top half of the ciabatta on each sandwich and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Toasted Ciabatta Sandwich with Prosciutto Cotto, Courgettes, Burrata, Artichoke Paste, and Basil
- 1 loaf ciabatta bread, about 12 inches long, cut into 4 equal portions
- 8 ounces prosciutto cotto, thinly sliced
- 2 courgettes, (zucchini), medium, thinly sliced into rounds or ribbons
- 8 ounces burrata cheese, torn into pieces
- 1/2 cup artichoke paste
- 1 cup fresh basil leaves, packed
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat a grill pan or a large skillet over medium-high heat. Lightly brush the sliced courgettes with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Grill the courgettes for 2-3 minutes per side, until tender and lightly charred. Set aside.
⏱️ 5 min - 2
Slice each portion of ciabatta bread horizontally. You can toast the ciabatta halves in a toaster, under a broiler, or on the same grill pan used for the courgettes, until golden brown and slightly crisp, about 2-3 minutes.
⏱️ 3 min - 3
In a small bowl, whisk together the minced garlic, the juice of 1 lemon, and the remaining 3 tablespoons of extra virgin olive oil. Season with salt and pepper to taste. This will be your garlicky lemon oil.
⏱️ 2 min - 4
Spread a generous amount of artichoke paste evenly over the bottom half of each toasted ciabatta portion.
⏱️ 2 min - 5
Layer the prosciutto cotto over the artichoke paste on each sandwich. Follow with the grilled courgettes.
⏱️ 3 min - 6
Distribute the torn burrata cheese evenly over the courgettes. Top with a generous amount of fresh basil leaves.
⏱️ 3 min - 7
Drizzle each sandwich generously with the prepared garlicky lemon oil. Place the top half of the ciabatta on each sandwich and serve immediately.
⏱️ 2 min