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| Italian Piadina Sandwich |
Italian street food is known for its simplicity, charm, and unforgettable flavor profiles — and the piadina is a perfect example. Originating from Emilia-Romagna, this flatbread sandwich is traditionally warm, soft, slightly toasted, and folded around fresh ingredients like cheese, tomatoes, herbs, and greens. In your image, the sandwich is stuffed generously with burrata or mozzarella, bright green pesto, slices of tomato, and plenty of arugula. Light, fresh, and incredibly satisfying, this sandwich is ideal for a lunch, quick dinner, or picnic.
This recipe brings that authentic Italian café experience straight to your kitchen.
Ingredients
For the Piadina Bread (or use store-bought):
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2 cups all-purpose flour
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3 tbsp olive oil
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½ cup milk
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½ cup water
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1 tsp baking powder
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½ tsp salt
For the Filling:
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1 large ball of burrata or fresh mozzarella
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2–3 tbsp basil pesto
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1 handful fresh arugula
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1–2 tomatoes, sliced
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1 small red onion, thinly sliced (optional)
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Salt & black pepper
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Olive oil for drizzling
Optional Add-ins:
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Prosciutto slices
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Grilled zucchini or peppers
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Sun-dried tomatoes
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Balsamic glaze
Instructions
1. Make the Piadina Dough (Skip if using ready-made)
In a large bowl, mix flour, salt, and baking powder. Add olive oil, milk, and water. Combine until the dough forms.
Knead for about 5 minutes until smooth and soft. Cover the dough and let it rest for 20 minutes.
Divide into 4 pieces. Roll each piece into a thin round disk.
Heat a dry skillet over medium heat and cook each piece for 1–2 minutes per side, until toasted with light brown spots — just like in traditional piadina.
Set aside and keep warm.
2. Prepare the Fresh Ingredients
Slice tomatoes into medium-thin rounds. Wash and dry arugula so it stays crisp. If using burrata, gently tear it open to expose the creamy interior. If using mozzarella, slice it into rounds.
This sandwich relies on freshness — crisp greens, juicy tomatoes, and soft cheese.
3. Assemble the Piadina Sandwich
Place one warm piadina on a board.
Spread 1–2 tablespoons of pesto across the base. Its fragrant basil, garlic, and olive oil flavor is the heart of this sandwich.
Layer:
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Tomato slices
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Burrata or mozzarella
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Arugula
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Optional onion slices
Season lightly with:
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A pinch of salt
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Freshly cracked black pepper
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A drizzle of olive oil
Fold the piadina gently or press it slightly like in the photo. Use small wooden picks to keep it secure if needed.
4. Toast the Sandwich (Optional But Recommended)
Place the assembled piadina back onto a warm skillet or panini press for 30–60 seconds. This warms the cheese slightly and enhances the flavors while keeping the bread soft.
The goal is not to melt the burrata completely — just to warm the sandwich slightly for perfect texture.
Serving Suggestions
Serve your Italian piadina with:
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A side salad of arugula and cherry tomatoes
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A handful of olives
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Espresso or iced lemon tea
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Roasted potatoes or chips
If you want more richness, drizzle balsamic glaze across the top before serving.
The sandwich in the image looks beautifully rustic — served on a wooden tray with parchment underneath, highlighting its artisanal style.
Tips for the Best Piadina Sandwich
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Use high-quality cheese — burrata or fresh mozzarella makes the sandwich luxurious.
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Don’t overload with pesto — a thin layer is enough because it’s strong in flavor.
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Warm the piadina slightly before assembling — the ingredients meld better.
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Choose ripe tomatoes for the perfect balance of sweetness and acidity.
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Add prosciutto if you want an authentic Italian deli touch.
Final Thought
This Italian Piadina Sandwich with Burrata, Pesto & Arugula is the perfect combination of rustic charm and fresh Mediterranean flavor. With its soft bread, creamy cheese, fragrant pesto, and crisp greens, every bite feels like a visit to a sunny Italian café. It’s simple yet gourmet, light yet satisfying — a recipe you’ll come back to again and again whenever you crave something fresh, elegant, and delicious.
Bon Appétit! 🥪🇮🇹✨