There’s something magical about the way summer’s simplest ingredients can come together to create something extraordinary. Picture this: thick slices of Crusty Bread, toasted to golden perfection, topped with juicy heirloom tomatoes at the peak of ripeness, and crowned with creamy, dreamy burrata that oozes with every bite. This open-face tomato and burrata sandwich isn’t just a meal—it’s a celebration of flavor, texture, and the kind of effortless elegance that makes you feel like you’re dining al fresco in the Italian countryside.
Why This Recipe Works
- Effortless Elegance: No cooking, no fuss—just 10 minutes of assembly for a dish that looks and tastes like it came from a gourmet kitchen.
- Endless Customization: Play with herbs, infused oils, or different breads to make it your own.
- Perfect for Any Occasion: Whether it’s a lazy weekend brunch, a light lunch, or the star of your next gathering, this sandwich delivers.
- A Symphony of Textures: Crispy bread, silky burrata, and juicy tomatoes create a bite that’s nothing short of heavenly.
The Story Behind the Sauce
This sandwich is a love child of Italian classics—think panzanella (that glorious bread salad) and bruschetta (toasted bread with toppings), but with a luxurious twist. Burrata, that luscious cheese from Puglia with a creamy center, takes it to a whole new level of indulgence.
Essential Ingredients & Tools
Ingredients for the Sandwich
- 2 thick slices of sourdough or ciabatta (day-old is ideal—trust me, it toasts better)
- 1 large heirloom tomato, sliced about ¼-inch thick (the riper, the better)
- 1 ball (4 oz) of fresh burrata (don’t skimp here—quality matters)
- 1 tbsp extra-virgin olive oil (the good stuff, please)
- 1 tsp balsamic glaze (for that sweet-tangy kick)
- A handful of fresh basil leaves, torn (never sliced—torn basil keeps its flavor intact)
- Flaky sea salt and cracked black pepper (to taste)
Optional Enhancements
- A garlic clove for rubbing on the toast (game-changer)
- Chili flakes or honey for a hint of heat or sweetness
Tools You’ll Need
- A serrated bread knife (or a sharp chef’s knife if you don’t have one)
- A cutting board
- A small bowl (for the burrata)
- A pastry brush (or just use a spoon to drizzle the oil)
Serves 2 | Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes
How to Make The Ultimate Open-Face Tomato & Burrata Sandwich
- Toast the Bread Like a Pro
Slice your 2 thick slices of bread thick—about 1 inch—and toast it until it’s golden and crisp. If you’re feeling fancy, rub a peeled garlic clove over the warm toast. The heat releases the garlic’s oils, giving the bread a subtle, aromatic depth. - Salt Those Tomatoes
Arrange your 1 large heirloom tomato, sliced ¼-inch thick on the toast and sprinkle them with flaky sea salt. Let them sit for 5 minutes. This little trick, called “dry brining,” draws out excess moisture and intensifies the tomatoes’ natural sweetness. - Tear, Don’t Cut, the Burrata
Gently tear the 1 ball (4 oz) of fresh burrata into rustic chunks—this keeps that creamy center intact. Scatter it over the tomatoes, letting it spill out like a delicious, cheesy waterfall. - Drizzle with Love
Hit the edges of the bread with a drizzle of 1 tbsp extra-virgin olive oil (this keeps it extra crisp), then zigzag 1 tsp balsamic glaze over the burrata. The tangy-sweet glaze cuts through the richness of the cheese like a flavor ninja. - Finish with Freshness
Scatter a handful of fresh basil leaves, torn, a crack of black pepper, and another pinch of flaky salt. Serve it within 15 minutes—because nobody likes soggy bread.
Pro Technique
Salt Your Tomatoes Early
Sprinkle salt on your tomato slices and let them sit for 5 minutes before assembling. This pulls out excess water and concentrates their flavor. If they’re too juicy, pat them lightly with a paper towel.
Double-Drizzle the Oil
First, brush olive oil on the toasted bread to seal it. Then, add another light drizzle over the burrata. This ensures every bite is rich but not greasy. For extra pizzazz, warm the oil slightly—it clings better and shines like a restaurant dish.
Chef’s Wisdom
Burrata Quality is Everything
Seek out fresh, locally made burrata with a firm outer pouch and a creamy, liquid center. Pre-packaged stuff often has stabilizers that dull the flavor. Store it in its whey or water until you’re ready to use it—this keeps it moist and luscious.
The Bread Rule
Stale bread toasts better because it’s drier and crisps up evenly. If you only have fresh bread, pop it in a 300°F oven for 5 minutes to dry it out first. For extra crunch, brush the slices with oil before toasting—this promotes that gorgeous Maillard browning (aka flavor magic).
Storage & Freshness Guide
Assembled Sandwich
Eat it right away. If you’re prepping for a party, keep the components separate and assemble within an hour. Once the tomatoes meet the bread, the clock is ticking.
Tomato Prep
Sliced tomatoes can hang out in the fridge for up to 2 days if stored in an airtight container with a paper towel to absorb excess moisture. Just pat them dry before using.
Burrata Care
Once opened, store leftover burrata in fresh water or whey in the fridge for up to 48 hours. Drain and pat it dry before serving to keep it from turning rubbery.
Nutrition Profile
This sandwich is a beautiful balance of indulgence and nourishment. The healthy fats in burrata help your body absorb the lycopene from the tomatoes, and the fiber-rich bread keeps things digestively happy.
- Calories: 320
- Protein: 12g
- Carbs: 28g
- Fat: 18g
- Fiber: 3g
Ingredient Variations and Their Impact
- Baguette Bites: Swap the sourdough for a crispy baguette for bite-sized appetizers. Brush the slices with garlic-infused oil before toasting for an extra flavor punch.
- Mozzarella Swap: If burrata feels too rich, use fresh mozzarella di bufala instead. Drizzle with pesto to make up for the missing creaminess.
- Herb Variations: Try mint or tarragon instead of basil for a bright, unexpected twist. Toss the herbs with lemon zest to really make them pop.
- Vegan Version: Use cashew-based burrata and maple balsamic glaze. A sprinkle of nutritional yeast adds a cheesy umami kick.
- Protein Boost: Layer on prosciutto or smoked salmon for savory depth. Warm the meat slightly to render its fats—it’s next-level delicious.
Perfect Pairings
Complementary Dishes
- Arugula Salad with Lemon Vinaigrette: The peppery greens and citrus cut through the burrata’s richness. Add shaved fennel for crunch.
- Marinated Olives: Their briny tang balances the sandwich’s sweetness. Warm them slightly to release their oils.
Drinks
- Aperol Spritz: The bittersweet orange and bubbles cleanse the palate.
- Iced Hibiscus Tea: Its tartness mirrors the balsamic glaze beautifully.
Something Sweet
- Dark Chocolate-Dipped Strawberries: The berries’ acidity echoes the tomatoes, while the chocolate adds decadence.
- Peaches with Honey: Serve them chilled—their juiciness complements the sandwich’s creamy texture.
FAQs
- Can I prep this ahead for a party? Yes! Keep the components separate and assemble just before serving to maintain texture.
- What’s the best way to slice burrata without losing the cream? Use a sharp knife dipped in warm water and cut swiftly in one motion.
- Can I use cherry tomatoes? Absolutely—halve them and arrange tightly. Reduce the salt slightly since they’re sweeter.
- How do I keep the bread from getting soggy? Toast it well and layer the tomatoes between the bread and burrata as a moisture barrier.
- Is burrata gluten-free? Yes, but make sure your bread is gluten-free if needed.
The Ultimate Open-Face Tomato & Burrata Sandwich: A Love Letter to Summer
Make this stunning Open-Face Tomato & Burrata Sandwich in just 10 minutes! Creamy burrata, ripe tomatoes, and crusty bread create the ultimate summer bite. Try it now!
Ingredients
For the Sandwich
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2 slices sourdough or ciabatta bread (thick)
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1 large heirloom tomato (sliced ¼-inch thick)
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1 ball fresh burrata cheese (4 oz)
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1 tbsp extra-virgin olive oil
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1 tsp balsamic glaze
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4–5 fresh basil leaves (torn)
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flaky sea salt (to taste)
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cracked black pepper (to taste)
Optional Enhancements
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1 garlic clove (peeled)
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1 tsp chili flakes or honey
Instructions
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Toast the 2 thick slices of bread until golden. Rub with 1 garlic clove if desired.01
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Arrange 1 large heirloom tomato, sliced ¼-inch thick on toast and sprinkle with flaky sea salt. Let sit 5 minutes.02
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Tear 1 ball (4 oz) fresh burrata into chunks and scatter over tomatoes.03
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Drizzle with 1 tbsp extra-virgin olive oil and 1 tsp balsamic glaze.04
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Garnish with 4–5 fresh basil leaves, torn, cracked black pepper, and a final pinch of flaky salt. Serve immediately.05
