Ham Tomato and Burrata Focaccia Sandwich
If you need a lunch that looks way more impressive than the effort involved, this is it. Toasted focaccia spread with pesto, layered with ham, fresh tomato, and burrata torn open so it spreads over everything like the creamiest sauce you’ve ever had on a sandwich. Then arugula and balsamic glaze on top. It takes maybe 25 minutes and it genuinely tastes like something from a good Italian deli.
Why You’ll Love This Recipe
It comes together in about 25 minutes and most of that is just waiting for the focaccia to toast.
The combination of pesto, burrata, and balsamic glaze does all the flavor work. You barely need to do anything else.
It feeds six people from one loaf which makes it perfect for a casual lunch spread or a weekend get-together where you want to put something out that looks like you tried.
– Lyuda
Ingredients Needed to Make This Focaccia Sandwich
The Bread
A sturdy focaccia loaf that can hold up to the fillings without going soggy. Thicker is better here. The Trader Joe’s sun-dried tomato focaccia is a genuinely great option if you have one nearby. It adds an extra layer of flavor that takes the whole sandwich up a notch.
The Fillings
Pesto spread across the bottom adds an herby, garlicky base. Deli ham or prosciutto (prosciutto is more delicate and a little fancier, deli ham is heartier and more substantial, both are great). Fresh tomato sliced thin adds juicy acidity. Burrata torn open and spread over everything adds a rich, creamy element that makes this feel special. Arugula adds a slightly peppery fresh crunch. Parmesan is optional but adds a nice salty finish. Balsamic glaze drizzled over the top ties everything together.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
How to Make Ham Tomato and Burrata Focaccia Sandwich
Step 1: Toast the Focaccia
Preheat the oven to 400°F. Slice the focaccia horizontally through the center. Place both halves cut side up on a baking sheet and toast for 10 to 12 minutes until warmed through and lightly crisp on the outside. Start checking at 8 minutes if your focaccia is on the thinner or crispier side.
Step 2: Build the Sandwich
Spread the pesto evenly over the cut side of the bottom half. Layer the ham or prosciutto over the pesto. Add the sliced tomatoes — if they’re really juicy, give them a quick pat with a paper towel first. Sprinkle Parmesan over if using. Tear open the burrata balls and gently spread them over the tomatoes. Top with a generous handful of arugula and a good drizzle of balsamic glaze.
Step 3: Close and Slice
Place the top half of the focaccia over the fillings and press down gently to secure everything. Use a large sharp knife to cut into 6 portions. Serve immediately.
Storing and Reheating
Best eaten fresh, especially with the burrata. If you have leftovers, wrap portions tightly and refrigerate for up to 1 day. Store without the arugula and balsamic if you’re making it ahead, just add those right before serving so the bread doesn’t go soggy and the arugula stays crisp. Don’t freeze this one. The tomatoes, arugula, and burrata don’t survive the freezer well at all.
More Easy Lunch Recipes to Check Out
Serving Suggestions
Serve immediately after slicing while the focaccia is still warm and the burrata is at its creamiest. A simple green salad or a bowl of tomato soup alongside makes this a full lunch.
Frequently Asked Questions About Focaccia Sandwiches
If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.
Ham Tomato and Burrata Focaccia Sandwich (Easy Lunch Recipe)
Ingredients
Method
- Preheat the oven to 400°F.
- Place the focaccia on a cutting board. Using a serrated knife, carefully slice horizontally through the center of the loaf to create a top and bottom half.
- For easier slicing, you can also cut the focaccia in half crosswise first, then slice each piece horizontally.
- Place the focaccia on a baking sheet and toast for 10–12 minutes, or until warmed through and lightly crisp on the outside. If your focaccia is already very crisp or thin, begin checking it around 8 minutes to prevent it from becoming too hard.
- Spread the pesto evenly over the bottom half of the focaccia.
- Layer the deli ham or prosciutto evenly over the pesto, followed by the sliced tomatoes (pat them dry if they released a lot of moisture) and Parmesan, if using.
- If using burrata, tear or cut each burrata ball open and gently spread it over the top of the tomatoes. If using fresh mozzarella, arrange the slices evenly over the tomatoes.
- Top with the arugula and drizzle with balsamic glaze.
- Place the top half of the focaccia over the filling and gently press down to secure the sandwich.
- Using a large, sharp knife, carefully cut the sandwich into 6 portions.
- Serve immediately and enjoy!
Notes
- Choose a sturdy focaccia: A thicker loaf works best because it holds the fillings without becoming too soggy.
- Don’t over-toast the bread: The focaccia should be warm and lightly crisp but still soft enough to bite into.
- Pat the tomatoes dry: If your tomatoes are especially juicy, lightly pat them with a paper towel to help prevent the sandwich from becoming soggy.
- Burrata vs. mozzarella: Burrata creates a richer, creamier sandwich, while fresh mozzarella is easier to slice and may hold up better if preparing the sandwich ahead of time.
- Make it vegetarian: Simply omit the ham or prosciutto and add extra mozzarella, roasted vegetables, or grilled vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this, I’d love to hear how it turned out.
Leave a comment and star rating below!
If you make this, I’d love to hear how it turned out.
Leave a comment and star rating below!