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Delicious burrata and prosciutto sandwiches are easy and tasty snacks that hit the spot any time of the day/season. A delicious and hearty sandwich, just perfect for any meal of the day!

Sandwiches are easy-to-make snacks that are very comfortable to take with you at a picnic or in a lunchbox. I like to experience different add-ins and tastes; this is why I have a lot of sandwich recipes to inspire you. These easy-to-make burrata and prosciutto sandwiches contain proteins, healthy veggie ingredients, and cheese. A fresh baguette, anything you have in your fridge and the imagination, has no limits.

Every bite of this sandwich is full of flavor and colors, an easy 10-minute snack to enjoy with pleasure. I still remember my first sandwich, making it as a child to impress my parents: nothing complicated, salami, green leaves, tomatoes, and pesto greased on both bread slices. I thought, then, that I had done something magical, and it was so.

Now, with a lot of experience and different worldwide recipes, I am making some of the best-tasting and most delicious sandwiches that are finger-licking.

Why prosciutto and salami?

I wanted an authentic Italian taste with a crispy fresh baguette, mozzarella, and baked bell peppers. Bell peppers are another pair of shoes here, and below in my post, I will write how I quickly have cooked them.

Now, with time I know what and how I like most in sandwiches. I like sandwiches warm, or at least with warm ingredients and many greenies for healthiness and heavenly taste.

I have cooked my bell peppers in my air fryer; baking them in the oven takes some time and smells. This is why, again, I have used my air fryer. I cooked them in the preheated fryer for 7 minutes and covered them in aluminum foil for 3-5 minutes to easily peel off the skin. Baked bell peppers taste more pronounced and pair great with all the ingredients I have added to this burrata and prosciutto sandwich.

Cut slices of the bell pepper and set aside until I stuffed my sandwich—a simple but win-win combination of salami with arugula, baked peppers, and melting cheese.

What to pair with salami on a sandwich?

The meat – here, you can add any sausages, dried meat, pork, beef, salami, prosciutto, or chorizo for spiciness.
The cheese-brie pairs perfectly with dried meat, mozzarella, Swiss cheese, Provolone cheese, Truffle cheese, and cheddar.
Greenies such as arugula, iceberg leaves, and baby spinach
I have used roasted bell peppers for vegetables, but this is optional as you can use them fresh for crispiness and colors.

The ingredients:

Two fresh French baguettes
½ cup mushroom preserves
Two roasted bell peppers, sliced
7-10 oz dried meat ( chorizo, Italian salami, and Italian prosciutto)
Two balls of Burrata cheese
A handful of fresh arugula

For the vinaigrette:

⅓ cup extra virgin olive oil
3 tbsp balsamic vinegar
One lemon juice
One clove of garlic
Salt and pepper
A handful of fresh green basil
A handful of fresh thyme

How to make burrata and prosciutto sandwiches?

Making such a delicious sandwich and enjoying every bite is a pleasure. It has so many ingredients that you barely feel the taste of the bread. This is the key to a successful sandwich!

Preheat the air fryer to 180C (350F) for 5 minutes. Bake the peppers for 8-10 minutes, depending on the size of the peppers. Take them out of the basket, and cover them in aluminum foil to easily peel off the skin. Set aside.

Mix all the ingredients in a blender for the vinaigrette until it looks like a liquid puree. It takes you 1 minute to obtain an excellent result. Also, set aside.

Take a large cutting board and cut halves of the fresh baguette. For note: I have used a little mayo for a better result, but the vinaigrette is enough if you want a balanced taste. Watch the video below:

Lay the bread cut side up and pull out some of the insides to create more space for the ingredients.

Grease with vinaigrette on both sides of the bread and start layering the ingredients.

Lay the dried meat and sliced roasted peppers, and top with cheese on one half of the bread. Add the arugula on the other half of the bread and gently unite both sides by pushing down the sandwich.

Cut halves and enjoy the moment.

At this point, you can store it in the fridge until the next day.