Italian burrata sandwich with pastrami, sun-dried tomatoes and pesto
Difficulty:
Preparation time: 30 minutes
Serving size: 2
Ingredients
- 2 IBIS Pane di Napoli (1 pack)
- 1 bunch of rocket
- 8 sun-dried tomatoes (preserved in oil)
- 4 tbsp pesto
- 2 tbsp aromatic olive oil
- 240 g pastrami
- 300 g burrata
- Salt
- Pepper
- Chilli flakes to taste
Instruction
Bake the IBIS Pane di Napoli in a preheated oven at 220 °C top/bottom heat for 4-5 minutes. Remove and leave to cool until lukewarm.
Meanwhile, clean, wash and spin dry the rocket. Drain the sun-dried tomatoes on kitchen paper, then cut into strips. Mix the pesto with the olive oil.
Brush all the cut sides of the Pane di Napoli with the pesto and olive oil mixture. Spread the pastrami on the undersides. Sprinkle the sun-dried tomatoes on top. Spread the burrata evenly over both sides of the bread and sprinkle lightly with salt, pepper and a few chilli flakes to taste. Finally, spread the rocket on top and place the tops of the bread on top.
Cut the Pane di Napoli in half crosswise to make 4 sandwiches and wrap half in bread paper if desired.
