Burrata and pastrami sandwich Calories

Burrata adds a rich, creamy contrast to pastrami’s savory, spiced flavor. Its soft center can make the sandwich moist, so drain it briefly and pair it with peppery greens or a little acidity from tomato or lemon.

Ciabatta, sourdough, or a crusty roll works well for a burrata and pastrami sandwich. Choose bread sturdy enough to hold the cheese and meat without collapsing, but not so dense that it overwhelms the burrata.

You can use pastrami cold or warm it briefly in a pan. Warming brings out its aroma, but avoid cooking it for long because it can dry out; add the burrata after heating so its creamy texture stays intact.

A burrata and pastrami sandwich can be served either warm or cold. For a warm version, toast the bread and heat the pastrami separately, then add the burrata at the end rather than melting it.

Drain the burrata and assemble the sandwich shortly before eating. Toasting the bread and removing the watery seed portion from fresh tomatoes also helps; keep wet toppings away from the bread until you are ready to serve.

It is better not to fully assemble a burrata and pastrami sandwich ahead of time because the cheese can soften the bread. Prepare the bread, pastrami, and greens separately, then add drained burrata just before serving.

Fresh mozzarella is the closest easy substitute, though it is firmer and less creamy than burrata. For a richer filling, add a small spoonful of cream; whipped ricotta also works, but gives the sandwich a different texture.

Arugula, basil, ripe tomato, and pickled red onion all complement a burrata and pastrami sandwich. Choose one or two toppings rather than piling them on, so the pastrami and burrata remain the main flavors.

Serve a burrata and pastrami sandwich with a crisp green salad, roasted vegetables, or a light tomato soup. Tangy pickles are another good side because their acidity cuts through the creamy cheese and savory meat.