The simple and utterly delicious Burrata and Anchovy Sandwich, inspired by the Amalfi coast. Creamy burrata pairs with salty anchovies, sweet sun-blushed tomatoes and peppery arugula for a sandwich that comes together in about five minutes yet tastes extraordinary.
If you find yourself in Amalfi, be sure to visit La Bottega dei Ferrari for one of their famous sandwiches. This recipe is inspired by that classic — simple ingredients, bold flavour. If you’re not an anchovy fan, this version may not be for you, but for those who enjoy a salty, savory bite it’s unforgettable.
Think crusty ciabatta filled with soft burrata, a few anchovy fillets to cut through the richness, sun-blushed tomatoes for umami sweetness, and a little arugula for peppery contrast. That’s all it takes: quick, minimal, and incredibly satisfying.
Notes on ingredients
- Bread – Use ciabatta rolls or another crusty white roll for best texture.
- Burrata – Allow the burrata to come to near-room temperature for at least 30 minutes before serving; cold burrata is less expressive in flavour.
- Sun-blushed tomatoes – Sun-dried tomatoes are a good substitute. If refrigerated, bring them out so they’re not ice-cold.
- Anchovies – Use 2–3 anchovy fillets per sandwich, adjusting to taste and fillet size.
- Arugula – Also known as rocket; a small handful adds a pleasant peppery bite.
This recipe makes two sandwiches but can easily be scaled up or down.
As with all simple recipes, high-quality ingredients make a big difference: choose good burrata, ripe tomatoes and a sturdy crusty roll for the best results.
If you try this Burrata and Anchovy Sandwich or any other recipe on the site, please rate it and leave a comment — feedback is always welcome. You can also follow the blog’s social channels or sign up for the newsletter for more recipes and updates.
Step By Step Photos Above
Most recipes here include step-by-step photos, tips and sometimes video to help you get great results.
Burrata and Anchovy Sandwich from Amalfi
By Emily
5 minutes
5 minutes
2 sandwiches
Ingredients
- 2 ciabatta rolls, or crusty white rolls
- 1 ball burrata
- 4–6 anchovy fillets
- 6 sun-blushed tomatoes
- Small handful arugula (rocket)
Instructions
-
Slice the ciabatta rolls in half and place a small handful of arugula inside each bottom half.
-
Tear the burrata in half and dollop half onto each roll. Top with 2–3 anchovy fillets per sandwich and 2–3 sun-blushed tomatoes.
-
Close the sandwiches and enjoy immediately while the burrata is soft and silky.
Helpful Info for All Recipes
- We recommend extra virgin olive oil in most recipes unless stated otherwise.
- For canned or jarred tomatoes, trusted brands give the best flavour.
- Vegetables are listed as medium sized unless noted.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition values are calculated automatically and should be treated as approximations.
Nutrition
|
Carbohydrates: 30g
|
Protein: 20g
|
Fat: 20g
Nutrition information is approximate.
Did you try this recipe?Leave a comment below!
More delicious Italian snacks to try
- La Piadina: Italian Flatbread
- Walnut Focaccia
- Rosemary Focaccia Bread
- Pane, Burro e Alice (Bread, Butter and Anchovy)
- Mozzarella Bocconcini, Pesto and Sun Blushed Tomatoes