Burrata, Prosciutto & Spicy Eggplant Panino

Burrata, Prosciutto & Spicy Eggplant Panino

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  • 1 rustic crusty torpedo bun
  • 2 tbsp store bought red peppers sauce spread
  • 4 thinly sliced prosciutto di Parma slices
  • 1 medium burrata cheese
  • 1/2 cup arugula washed and spun dry
  • 1 small eggplant
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • 1/2 teaspoon chili flakes


  1. Wash and dice eggplant into nice small bite size pieces.
  2. In a saute pan heat up 2 tablespoon olive oil.
  3. Toss in chili flakes.
  4. Drop in eggplant and season with salt and pepper.
  5. Saute till eggplant is soft and a bit mushy, adding a bit of water to steam out the eggplant juices. Set aside.
  6. Cut torpedo bun in half lengthwise and heat in a 350° F oven for 5 minutes.
  7. Take out of oven.
  8. Spread the red pepper sauce on both sides of the bread.
  9. Spread a layer of eggplant next.
  10. Place the prosciutto on the bottom half of bread and sauce and eggplant.
  11. Cut burrata into thin to medium slices and top with prosciutto.
  12. Place arugula on top of burrata and drizzle some olive oil on to it.
  13. Sprinkle with some crushed sea salt and black pepper.
  14. Top with bun.
  15. Wrap in paper.
  16. Ready to serve.
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