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Betty's Burrata Sandwiches

Betty's Burrata Sandwiches

Recipe by Desirée 'BlackstoneBetty' Dukes



  • 4 slices Panini bread, Sourdough or Italian
  • 1 container Burrata, BelGioioso 4-2 oz "minis"
  • 4 slices Provolone Cheese
  • 4 slices Prosciutto
  • 4 slices Soppressata or Genoa Salami
  • 4 slices Capicola
  • roasted Red Peppers, Cento
  • Arugula
  • 2 tbsp Mayonnaise, Dukes preferred
  • Blackstone Parmesan Ranch seasoning



  1. Remove burrata from the container and pat dry between paper towels, set aside.
  2. Turn Blackstone griddle on low to preheat.
  3. In a small bowl mix mayonnaise and 1 tbsp of the Blackstone Parmesan Ranch seasoning. Spread mayo mixture on one side of each slice of bread and place mayo side down on the Blackstone.
  4. Place provolone cheese on top of each slice of bread. Layer Italian meats evenly between sandwiches. Adding a handful of arugula and desired amount of roasted peppers.
  5. Place two burrata minis on each sandwich and lightly dust with Blackstone Parmesan Ranch seasoning.
  6. When the crust is golden brown, sandwich the two pieces of bread together, and place on a cutting board. Cut the sandwich in half.
  7. Enjoy!



Notes : be sure to place the provolone first on each slice of bread, the melted cheese is the glue to holding your sandwich together.

Burrata is a favorite cheese to top pizza, salads, pasta dishes.

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