There are few things that will immediately endear you to a new group of friends quite like showing up with a supersized sandwich, sliced to share. Rolling up to the beach, park or pool with a cooler packed with a perfectly portioned lunch for the crowd is an easy way to show new friends that when it comes to lunch, you don’t play.
A classic caprese is such a quintessential summer sandwich – with its perfect portability and seasonally appropriate ingredients. We knew this Sandwich Club would include some iteration of a caprese but if you’ve learned anything over these past four weeks it’s that we’re gonna get a little *extra* with our version. We swapped traditional fresh mozz for gooey burrata, added a few generous piles of Prosciutto di Parma (pay extra for the real thing if you can), thick sliced heirloom tomato and sticky Balsamic glaze. It’s both indulgent and fresh at the same time and the kind of sandwich people will remember you for. Call your crew – they’ll be ready.
PARTY SIZED HEIRLOOM TOMATO, BASIL and BURRATA
with PROSCIUTTO di PARMA, PESTO and BALSAMIC GLAZE
1 loaf Chabaso olive oil ciabatta bread
1-2 tbsp. good quality extra virgin olive oil (such as Graza’s The Drizzle)
3-4 tbsp. pesto (we like the Rana brand)
2-3 balls of burrata cheese (Maplebrook Farms or Belgioso)
1 container fresh basil, rinsed well and picked from stems
¼ lb. plus three slices very thinly sliced Prosciutto di Parma
Balsamic glaze (optional)
The ingredients here are relatively basic – the party sized sandwich is all about technique. Carefully dressing both sides of the bread and stacking the ingredients in the order here is clutch in not letting the bread get soggy. Wrapping tightly is also key if this is traveling in a cooler – because no one wants a sandwich soaked with melted ice.
Slice the whole loaf of ciabatta in half horizontally with a large, serrated knife. Make a note which half is the bottom and which is the top. On the top half, drizzle generously with olive oil and then shingle basil leaves over to cover the bread completely. On the bottom half, spread a thin, even layer of pesto all the way to the edges. Both the pesto and the olive oil and basil provide a barrier between your bread and the more moisture rich inner ingredients of this sandwich.
Layer prosciutto slices on the bottom half covering the pesto and then blot your burrata balls on paper towels, and use clean hands to pull them apart a bit so they can lay flat(ish) on the bottom half of your bread. Shingle thick slices of tomato over the basil leaves on the top half, drizzle with olive oil and season with salt and pepper. Drizzle the prosciutto and burrata half with as much Balsamic glaze as you would like.
To construct the sandwich: lay your large serrated knife horizontally across the tomato slices and use your other free hand to hold the last tomato in place. With one confident motion, fold the top half onto the bottom and then use a fork or spoon to tuck in any messy bits. Press down slightly and cut the entire loaf in half vertically. Then portion each half into 3 or 4 slices, depending on how large you want them. Keep each divided half together and wrap tightly with plastic wrap (twice, if needed) and then wrap tightly with tin foil. If this is going in an icy cooler tuck the sandwich halves into large ziplocs for travel. Store in the fridge or cooler until ready to enjoy. Can be made up to 3 hours ahead.
BEVERAGE PAIRING SUGGESTIONS
Tomato, basil, mozzarella, hot weather – you know where this is headed, right? For the drinks, we’re going Italian. First on the list of potential pairs is a super crushable Northern Italian rosé. The Ercole Montferrato Rosato comes from the Montferrat region in Piedmont – one of the most serious areas in all of Italy for wine. But you won’t find any uber expensive Barolos happening here. The folks at Ercole (named for the winemaker’s dog, Hercules) take a more playful tack: focusing on approachable, easy drinking, everyday wines in liter bottles. Their hot pink rosato is made from a blend of barbera and dolcetto and opens with fresh aromas of juicy watermelon, citrus and wild strawberry. On the palate it’s bright and breezy with more red berry fruit flavors, zippy acidity and a crisp finish. Dangerously drinkable, we are always glad this comes in a slightly larger bottle than normal, because it goes fast.
Another fun thing to match with this sandwich is a spritz. While the Aperol Spritz has been a hyper popular aperitif in Italy for decades, we knew the Spritz had truly reached American consumers when we saw it on the beverage menu at the Quincy 99. It’s no surprise this electric orange drink has won over fans on several continents. It’s slightly bitter, slightly sweet, and low alcohol enough that you can enjoy one and still have your wits about you to prep dinner. While we do not sell spirits such as Aperol or Campari, we do sell an awesome wine-based spritz starter called Stellare Primo. With a pleasant, not-too-bitter taste this aperitivo has aromas of tart sour candy, dried strawberry and orange zest. To make a Stellare Primo Spritz: pour 1 ½ oz of Primo over ice in a wine glass. Top with equal parts of soda water and your favorite prosecco. Garnish with orange slices or lemon zest. It’s like the Amalfi Coast came to you.
If you would prefer to pair your picnic with something canned, Peroni would be a natural fit here. Another canned drink that would fit the bill nicely is the Fabrizia Italian Style Spiked Lemonade. Made with premium vodka, Fabrizia limoncello and fresh lemonade this zesty, ready to drink cocktail would be a thirst quenching option to pack in the cooler on a hot day.