Ingredients

• 2 slices of ciabatta or rustic white bread

• 2 tbsp pesto (basil or arugula)

• 1 handful arugula (rocket)

• 1 breaded schnitzel (chicken or veal works great)

• 3–4 tbsp stracciatella (the creamy inside of burrata)

• 4–5 oven-roasted tomatoes or sun-dried tomatoes

• 1–2 tsp balsamic glaze (sweet syrup, not vinegar!)

• A drizzle of olive oil

• Salt & pepper, to taste

Instructions

1. Toast the bread
Brush the ciabatta slices lightly with olive oil and toast them in a pan or toaster until golden and crisp.

2. Spread the pesto
Generously spread pesto on one slice of the toasted bread.

3. Add arugula
Layer a handful of fresh arugula on top.

4. Place the schnitzel
Add the hot, crispy schnitzel right over the greens.

5. Spoon on the stracciatella
Add 3–4 spoonfuls of stracciatella – it will melt slightly from the warmth of the meat.

6. Add tomatoes and balsamic glaze
Top with roasted or sun-dried tomatoes and drizzle with balsamic glaze for sweetness.

7. Assemble & serve
Close the sandwich with the second slice, press gently, cut in half, and enjoy warm!

Tip

Best enjoyed slightly warm – the creamy stracciatella and crispy schnitzel make the perfect Italian combo!✨

Enjoy!