Prosciutto & Burrata Sandwich Sliders with Fig Jam & Arugula (2024)

These little prosciutto and burrata sandwich sliders are one of my favorite appetizers. To make them even more delicious, I like to add fig jam, arugula and white balsamic glaze. They're quick to make and they taste amazing!

Why You'll Love them

These tasty little prosciutto and burrata sandwiches are so incredibly tasty.

Although it's quite a simple sandwich, it's incredibly sweet, savory, creamy and crispy - all that is good in the world!

The first time I had this burrata and prosciutto sandwich, was in Positano a few years ago. And even after 7 years, I still haven't stopped thinking about them!

It's the perfect sandwich to bring to the beach, to showcase on an appetizer platter or to enjoy on a a lazy afternoon.

Plus, you can get creative and add other ingredients that make you happy.

Ingredients & Substitutions

• Pretzel Slider Buns: If you don't like pretzel buns or want to use something else, try using ciabatta rolls, french bread, sourdough bread (or another type of slice of bread), italian bread, or regular yeast rolls. Anything that is hearty enough to hold the ingredients will work.
• Olive Oil: Extra Virgin Olive oil is best but you could use salted butter or another neutral oil.
• Garlic Salt: If you don't have garlic salt, add a sprinkle of kosher salt. Then take a garlic clove, peel it, and rub it over the toasted bread - this will have the same effect as the garlic salt.
• Fig Jam: Fig jam adds the perfect sweet balance to the salty prosciutto. If you have fig jam, try a nicecaramelized onion jam, sometomato jam, or even somepepper jelly jam.
• Prosciutto: Prosciutto is my favorite cured meat to use on this sandwich - but that doesn't mean it's the only one that works on this burrata sandwich. You can swap prosciutto for speck, which is basically juniper smoked prosciutto. Or you can try a salami, bresola, or another charcuterie of your choice.
• Arugula: Baby arugula adds the perfect peppery bite. If you don't it or prefer to use something else on this prosciutto and burrata sandwich, you can use spinach, butter lettuce, radicchio, or another tender flavorful salad green.
• Burrata Cheese: Creamy burrata cheese is basically mozzarella stuffed with curds and cream. Fresh burrata cheese is so creamy and dreamy and summery. If yoiu can't find burrata, you can either use stracciatella or some regular fresh mozzarella cheese or another fresh italian cheese.
• Flaky Salt:If you don't have flaky salt, you can use a coarse kosher salt.
• White Balsamic Glaze: Regular balsamic glaze also works but the brown colors makes the sandwich kind of murky. I thinkWhite balsamic glazenot only tastes amazing but the color doesn't run and it keeps the cheese looking bright and white and the other ingredients super colorful.
• Add-ons: My personal preference is to keep this sandwich simple. ButIf you want to make this sandwich even more delicoius, you can add other ingredients like cherry tomatoes, tomato slices, fresh basil leaves, marinated red pepper, fresh pesto, roasted garlic cloves or fresh spinach.

How to make them

Making these prosciutto and burrata sandwich sliders is easy! You can build them all at once for complete ease!

Prep the Bread:To begin, use a serrated knife and cut the pretzel slider buns in half. Place the bread on a baking sheet - interior side up. Drizzle each of the slide buns with a little olive oil and a sprinkle of garlic salt.

Toast the Bread:Place the oiled buns under the broiler for a few minutes (about 2-3 minutes or so) or until golden brown then remove from the oven.

Build the Sandwich:Place the buns on a cutting board. Smear the bottom buns with fig jam. Then top with prosciutto, arugula, burrata, flaky salt, and a drizzle of white balsamic reduction. Place the other half of the buns (or the top piece of bread)on top and enjoy!

Serve or Save:I prefer to servIng these sandwiches at room temperature. So if I'm bringing these to the beach, I typically just put them back in the bread wrapper and throw them in the cooler. If I'm eating right away, I slice them into individual sandwiches and place them on a platter or wooden cutting board and spear them with a toothpick. If I'm serving them later on or bringing them somewhere, I either wrap them in tinfoil or place them in an airtight container. Then I keep them refrigerated until they're ready.

What goes with them

I love serving these prosciutto and burrata sandwiches as an appetizer with a ton of other delicious finger foods. Here are a few of my favorites:

• Cheesy Ricotta Meatball Skillet
• Pizza Sliders with Hot Honey and Pepperoni
• Easy Greek Appetizer Platter (Mediterranean Mezze Spread)
• CAVA Crazy Feta - Copycat Spicy Feta Dip Recipe
• Fried Pickle Dip with White Cheddar
• Italian Grinder Crescent Roll Ring
• Crescent Roll Garlic Knots

Recipe

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