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Grilled Eggplant and Burrata Sandwich

Melissa
Celebrate seasonal summer ingredients with this Italian-inspired Grilled Eggplant & Burrata Sandwich. Grilled eggplant and red bell peppers are layered on a toasted ciabatta loaf and topped with creamy burrata, basil and arugula. A tangy dressing made with red wine vinegar brings all the flavours of the savoury and smoky grilled vegetables to life. Pair this sandwich with a glass of Narrative Cabernet Franc for the perfect summer meal!
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Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 4
Calories 557 kcal

Ingredients
  

For the Sandwich:

  • 2 medium Italian eggplants
  • 3 red bell peppers
  • 1 loaf ciabatta bread 12” long
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 ball Burrata
  • 6 large basil leaves whole
  • 1 cup fresh arugula

For the Dressing:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon dried oregano
  • 4 large basil leaves julienned
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Instructions
 

  • Preheat your grill to 350 degrees F. Slice the eggplant into 1-cm thick slices and cut the bell peppers into quarters, removing the centre. Arrange the eggplant and red bell peppers on a large platter and sprinkle evenly with the salt, pepper and extra virgin olive oil on both sides. Rub the salt, pepper, and oil over the vegetables to coat using your hands.
  • Once the grill is hot, reduce the heat to medium and add the eggplant and bell peppers. Grill for 4 to 5 minutes per side or until the vegetables have grill marks and have softened. Remove from the grill and set aside to cool slightly.
  • Slice the ciabatta in half through the middle to create a long sandwich. Place the ciabatta loaf halves on the grill and toast for 4 to 5 minutes, until golden brown. Remove from the grill and let cool slightly.
  • Make the dressing by combining all the dressing ingredients together in a small bowl. Set aside.
  • To assemble the sandwich, use a pastry brush to brush the dressing onto both the cut sides of the ciabatta loaf. Add a layer of grilled eggplant on the bottom of the ciabatta loaf, then top with a layer of grilled red bell peppers. Divide the burrata into four pieces and arrange in an even layer on top of the peppers. Top with basil leaves, arugula, and the top of the ciabatta loaf.
  • Press down on the sandwich then use a serrated knife to slice it into quarters (or sixths if you prefer smaller sandwiches). Skewer each quarter with a toothpick to avoid the sandwich from falling apart. Serve immediately with a glass of Narrative Cabernet Franc and enjoy!

Nutrition

Calories: 557kcalCarbohydrates: 72gProtein: 13gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 0.2mgSodium: 999mgPotassium: 748mgFiber: 10gSugar: 12gVitamin A: 3027IUVitamin C: 120mgCalcium: 45mgIron: 1mg
Keyword burrata recipe, eggplant and burrata, grilled eggplant sandwich, healthy summer recipe, summer sandwich
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