"The key to the best beach sandwich are ingredients that get better the longer their flavors meld together. This is a veggie forward sandwich with herbs, creamy burrata, prosciutto and Brightland Alive Olive Oil to make the ideal sandwich to bring to the beach or a picnic." - Abigail Harris-Shea (@bon__abbetit)
Ingredients
- I large ciabatta loaf
- 2 balls of burrata cheese
- Slices of prosciutto
- Brightland Alive Olive Oil, to drizzle
- 2 leeks
- ½ cup spring peas
- 3 scallions
- A few large sprigs of mint
- 1 lemon
- Drizzle of rice or red wine vinegar
- Sea salt
- Pepper
- Handful of spinach or arugula
Note: you can make this sandwich all in one swoop with one large sliced ciabatta loaf, or make them individually depending on how many you are making. For beach sandwiches like these, the longer the flavors sit together, the better.
Instructions
- 1 Thinly slice the light green and white parts of the leek and wash thoroughly. Add Brightland Alive Olive Oil to a medium skillet. Add leeks and spring peas to the hot pan and season with salt and pepper. Cook on high heat until blistered and slightly browned but still bright, about 4-6 minutes.
- 2 Wash and roughly chop mint and scallions. Add to a large bowl, along with the cooked leeks and spring peas. Give a nice glug of olive oil, squeeze of lemon, drizzle of vinegar, flaky salt and pepper. Mix and season to taste. Let it sit while you make the rest of the sandwich for the flavors to absorb.
- 3 Coat ciabatta in olive oil and cook for 2-3 min per side in same pan as the leek/pea mix until bread is browned and crispy.
- 4 Time for assembly: I like to add a layer of spinach on the bread to give a little buffer between bread and burrata (maximize crispy bread). Drizzle with more olive oil, flaky salt and pepper. Add prosciutto slices. Slice burrata balls in half and spread on top. Add spring veg mix on top. Drizzle with a little more lemon juice as you like and close sandwich.
