Irresistible Burrata Melt Sandwiches for Lunch Lovers

A sandwich so good, it might just ruin pizza for you

There’s a kind of chaos that happens when you combine burrata, fig jam, and prosciutto inside golden pizza dough — the good kind of chaos. It’s molten, drippy, cheesy, and impossible to eat neatly. But you won’t care. You’ll be too busy licking olive oil off your fingers and chasing that perfect bite with peppery arugula tucked into the folds. Inspired by a viral video and our kitchen obsession, this isn’t just lunch — it’s an emotional event.

Why You’ll Love These Burrata Melt Sandwiches

• Every bite bursts with creamy, salty, sweet, and peppery layers
• They feel indulgent and cozy, like wrapping your day in melted cheese
• They’re the kind of lunch that people remember you for making

What Makes Burrata Melt Sandwiches Special

These sandwiches don’t play by the rules. It starts with pizza dough — not bread, not flatbread, but pliable, chewy, stretchable dough you can seal at the edges like a pocket of joy. Inside: a glob of burrata that barely holds itself together, ribbons of prosciutto that go crisp and salty, a swipe of fig jam for soft sweetness, and arugula that fights back with bite. This is a textural and flavor masterclass, sealed and baked like a gift.

The Joy of Burrata Melt Moments

There’s something inherently rebellious about biting into something that’s unapologetically messy. One that leaves cheese strings and jam-streaked corners of your mouth. You eat it with two hands, maybe a paper towel nearby, maybe not. But you’ll close your eyes a little on the second bite. These sandwiches hit that rare intersection of grown-up indulgence and childlike comfort. Serve them fresh out of the oven when the burrata is still lava.

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Tips for Enjoying

• Let the burrata come to room temperature before sealing inside for the ultimate melt
• Don’t skimp on the olive oil drizzle — the drips are part of the joy

Closing Thoughts

This recipe might not fit neatly into a sandwich box, but that’s the point. Burrata melt sandwiches are about pleasure, not precision — an edible reminder to let things get a little messy sometimes. Try them once and you’ll never look at pizza the same way again.

Burrata Melt Pizza Sandwich

Golden pizza dough stuffed with burrata, prosciutto, fig jam, and arugula — melty, messy, and unforgettable.

Rated 5 by 2 parents

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Course: Lunch

Cuisine: Italian

Keyword: baked burrata lunch, burrata pizza sandwich, prosciutto fig burrata

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 2 people

Calories: 653kcal

Cost: $18.50

Equipment

• 1 Rolling Pin for flattening the dough
• 1 Baking Sheet lined with parchment paper
• 1 Pastry Brush for brushing olive oil
• 1 oven preheated to 425°F
• 1 knife for cutting and serving

Ingredients

• 8 oz pizza dough divided into two balls
• 4 oz burrata cheese drained
• 4 slices prosciutto thinly sliced
• 2 tbsp fig jam
• 1 cup arugula lightly packed
• 2 tbsp olive oil for brushing and drizzling

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Instructions

• Preheat your oven to 425°F and line a baking sheet with parchment paper.
• Use a rolling pin to flatten each ball of pizza dough into a thin oval.
  8 oz pizza dough
• Spread fig jam in the center of one dough oval, add half of the burrata cheese, 2 slices of prosciutto, and a handful of arugula.
  4 oz burrata cheese, 4 slices prosciutto, 2 tbsp fig jam, 1 cup arugula
• Fold the dough over and pinch the edges to seal. Repeat with remaining ingredients to make a second sandwich.
  8 oz pizza dough, 4 oz burrata cheese, 4 slices prosciutto, 2 tbsp fig jam, 1 cup arugula
• Brush both sealed sandwiches with olive oil using a pastry brush.
  2 tbsp olive oil
• Place sandwiches on the baking sheet and bake for 15 minutes, or until golden and crisp.
• Drizzle with remaining olive oil, slice with a knife, and serve immediately while hot.
  2 tbsp olive oil

Notes

Feel free to swap the fig jam with hot pepper jelly or caramelized onions for a twist. Don’t overstuff or the dough may tear. Let burrata come to room temp for max melt.

This recipe is an independent creation and is not affiliated with or endorsed by any brand.

Nutrition

Serving: 150g | Calories: 653kcal | Carbohydrates: 64g | Protein: 21g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 51mg | Sodium: 933mg | Potassium: 80mg | Fiber: 2g | Sugar: 14g | Vitamin A: 640IU | Vitamin C: 3mg | Calcium: 320mg | Iron: 3mg