Some Fourth of July meals are planned weeks in advance.
This wasn't one of them.
I had a Lidl baguette, a ball of burrata, some roasted red peppers left over from another recipe, and a container of cherry tomatoes sitting on the counter.
Fifteen minutes later, lunch was done.
Sometimes the best sandwiches aren't built around a recipe. They're built around what's already in your kitchen.
If you're packing a picnic, this sandwich is hard to beat. And if you're looking for another baguette sandwich, my Prosciutto and Fresh Mozzarella Baguette Sandwich has become another summer favorite.
Marinated Tomatoes Make the Sandwich
The key isn't the burrata.
It's the tomatoes.
Halve a pint of cherry tomatoes and toss them with:
Extra virgin olive oil
A splash of red wine vinegar
Thinly sliced red onion
Dried oregano
Kosher salt
Let everything sit for about 15 minutes.
The tomatoes begin releasing their juices, the onions soften just enough, and everything turns into its own dressing.
Those juices are what soak into the bread.
How to Make This Burrata Sandwich
Ingredients
1 crusty baguette (I love using Lidl's French baguette.)
1 ball burrata
1 pint cherry tomatoes, halved
¼ small red onion, sliced paper thin
1 roasted red pepper, sliced into strips
Extra virgin olive oil
Red wine vinegar
Dried oregano
Kosher salt
Freshly cracked black pepper
Instructions
Slice the baguette lengthwise and hollow out some of the soft interior to make room for the filling.
Drizzle both sides generously with extra virgin olive oil.
Combine the cherry tomatoes, red onion, olive oil, red wine vinegar, oregano, and kosher salt. Let the mixture marinate for 15 minutes.
Spoon the tomatoes into the bread, making sure some of the juices soak into the loaf.
Layer the roasted red peppers over the tomatoes.
Tear the burrata into large pieces and spread it evenly over the peppers.
Finish with freshly cracked black pepper and another drizzle of good olive oil.
Close the sandwich and let it rest for five minutes before slicing.
Why It Works
Every bite has a little bit of everything.
The tomatoes are bright and acidic.
The roasted peppers add sweetness.
The burrata brings cool, creamy richness.
The oregano quietly ties it all together.
It tastes like summer.
Make It Your Own
This sandwich is easy to customize with whatever you have on hand.
Try adding:
Fresh basil leaves
A spoonful of basil pesto
Thinly sliced prosciutto
Fresh mozzarella instead of burrata
A drizzle of balsamic glaze before serving
💡
A Few Tips
Hollowing out the bread makes room for the filling and keeps the sandwich balanced.
Let the tomatoes marinate. Those juices become part of the dressing.
Use the best extra virgin olive oil you have. With so few ingredients, every one matters.
Tear the burrata instead of slicing it for a rustic texture.
I love using Lidl's French baguette for this sandwich. It has a wonderfully crackly crust and a soft interior that's easy to hollow out, giving you the perfect balance of crunch and filling.
This isn't the kind of sandwich you eat on the run.
It's the one you make after a swim, with an iced coffee nearby, while the house is quiet for a little while before the fireworks begin.
Sometimes the best holiday meals aren't the biggest ones.
They're simply made with what's already waiting in the refrigerator.
Italian white bean salad with Rancho Gordo Alubia Blanca beans, pepperoncini, arugula, roasted red peppers, and Pecorino Romano. A fresh, easy side dish for pasta or grilled meals.
Fresh, juicy heirloom tomatoes meet crispy rosemary bread in this simple bruschetta recipe. A drizzle of olive oil, a hint of garlic, and a touch of basil turn it into the perfect summer bite.
After a long row on a scorching day, I wanted something cool, fresh, and satisfying. This wrap—grilled pesto-yogurt chicken, roasted peppers, arugula, and our house herb ranch—was born from leftovers but turned into a go-to summer meal.
Made with Bullet