Zucchini Burrata Sandwich

Name: Zucchini Burrata Sandwich
Cuisine: European, Italian, Mediterranean
Ingredients: 1 cup fresh mint leaves; 1 cup fresh basil leaves; 2 Tbsp toasted pine nuts; 1 garlic clove (grated); ½ cup olive oil (plus more if needed); ⅓ cup freshly grated pecorino romano; Kosher salt and black pepper (to taste); Focaccia or ciabatta; Zucchini; Lemon zest and juice; Olive oil; Kosher salt and pepper (to taste); Arugula; Burrata (room temperature)

8 steps

This is less of an exact recipe, more of just a method!

Updated at: Thu, 21 Nov 2024 10:33:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1641.1 kcal (82%)

Total Fat161.2 g (230%)

Carbs34.9 g (13%)

Sugars4.2 g (5%)

Protein25.8 g (52%)

Sodium2363.6 mg (118%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupfresh mint leaves

1 cupfresh basil leaves

2 Tbsptoasted pine nuts

1garlic clove

grated

½ cupolive oil

plus more if needed

⅓ cuppecorino romano

Instructions

Step 1

Start by making a pesto. In a food processor, pulse mint, basil, pine nuts, garlic, and olive oil until a coarse paste forms. Add more olive oil if needed.

Step 2

Stir in pecorino cheese and season to taste with salt and pepper. Set aside.

Step 3

Lightly toast your bread of choice.

Step 4

Next, season your zucchini. For one sandwich, thinly slice a whole small zucchini lengthwise.

Step 5

Add the zest of a whole lemon, a small drizzle of lemon juice, and olive oil. Season lightly with salt and pepper.

Step 6

To assemble, spread a layer of pesto on the bottom half of the toasted bread. Top with arugula. Layer on the seasoned zucchini. Top with burrata and spread out evenly.

Step 7

Season the burrata lightly with salt and pepper. Drizzle with olive oil.

Step 8

Top with the second half of the bread, cut in half and enjoy!

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