Ham Tomato and Burrata Focaccia Sandwich (Easy Lunch Recipe)

A hand holds a sandwich with focaccia bread, prosciutto, mozzarella, lettuce, and pesto. In the background, tomatoes sit in a wooden bowl.

Ham Tomato and Burrata Focaccia Sandwich (Easy Lunch Recipe)

This ham tomato and burrata focaccia sandwich layers pesto, deli ham, fresh tomato, creamy burrata, arugula, and balsamic glaze on toasted focaccia for an easy, impressive lunch ready in 25 minutes.

Prep Time10

Cook Time10

Servings:

Calories: 306kcal

Ingredients

1 loaf focaccia approximately 12-14 ounces ((I used Trader Joe’s sun-dried tomato one)
¼ cup pesto
7 ounces deli ham or prosciutto
1 large tomato thinly sliced
2 burrata balls *can sub with fresh mozzarella slices too
1 large handful arugula
2 tablespoons freshly grated Parmesan cheese optional
Balsamic glaze for drizzling

Instructions

Preheat the oven to 400°F.

Slice the Focaccia

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.

Toast the Focaccia

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.

Assemble the Sandwich

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.

Slice and Serve

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