The most delicious yet simple Burrata and Anchovy Sandwich from the Amalfi coast. Creamy and rich burrata served with salty anchovies, umami-rich tomatoes and peppery arugula. This sandwich takes no more than 5 minutes to make and tastes incredible!
If you ever find your lucky self in Amalfi, the famously beautiful seaside town close to Naples make sure you visit La Bottega dei Ferrari and get yourself a sandwich.
This 'recipe' is inspired by one of their sandwiches which is beyond delicious although if you don't like anchovies it's probably not for you.
Crusty white bread filled with the creamiest burrata, salted anchovies to cut through the richness, tomatoes and a little peppery arugula, that's it! SO easy and simple yet insanely delicious.
Notes on ingredients
- Bread - use ciabatta rolls or crusty white rolls.
- Burrata - don't use the burrata straight from the fridge when it's extra cold, it won't taste nearly as good. Bring it out of the fridge at least 30 minutes in advance.
- Sun-blushed tomatoes - you can also use sun-dried tomatoes. If these are refridgerated also make sure they are not super cold.
- Anchovies - use 2-3 anchovy fillets depending on how big they are.
- Arugula - (aka rocket)
This recipe makes two sandwiches but can easily be doubled or halved to serve more or less.
Like all of our recipes, high-quality ingredients are key to delicious and incredible tasting food especially when they are so simple.
If you’ve tried this Burrata and Anchovy Sandwich or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST or sign up to our NEWSLETTER to see more of our delicious food
Burrata and Anchovy Sandwich from Amalfi
- 2 ciabatta rolls or crusty white rolls
- 1 ball burrata
- 4-6 anchovy fillets
- 6 sun-blushed tomatoes
- Small handful arugula rocket
- Cut the rolls in half and fill each with a small handful of arugula (rocket).
- Break the burrata in half and dollop half of it on each roll. Top the burrata with 2-3 anchovies and 2-3 sun-blushed tomatoes.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Leave a Reply