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The Richmond Sandwich

  • Prep time
    10 minutes
  • Cooking time
    6 minutes
  • 1 portion


3 tbsp. of sun-dried tomato pesto (Homemade Products)

1 burrata; about 225 g (½ lb), drained and sliced

45 ml (3 tbsp) of fresh basil leaves, roughly chopped

2 to 4 slices of fresh tomatoes

2 tbsp. of olive oil

Ground pepper (to taste)

2 slices of Campagnolo bread

2 slices of Prosciutto / Italian ham (optional)


Step 1: Spread the sun-dried tomato pesto on each slice of bread. Add the fresh tomatoes, burrata and fresh basil. Garnish with olive oil and pepper.

Step 2: In a pan at medium-heat, brown the sandwich in olive oil for about 3 minutes on each side, or until golden-brown. Serve immediately. Bon appétit!


*Recipe courtesy of Richmond Italian Market

For fans of cured meat, add a slice of Prosciutto to your sandwich.

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