Preheat the oven to 400°F (200°C).
Add the cherry tomatoes and garlic cloves to a baking dish. Drizzle with olive oil, season with salt and pepper, and roast for 30–35 minutes, until the tomatoes are bursting and caramelized.
Slice the baguette in half crosswise to create two sandwich portions, then slice each piece lengthwise. Drizzle lightly with olive oil and bake for 7–8 minutes at 400°F (200°C) until golden and crispy.
Spread pesto over both halves of the warm baguette.
Layer the arugula over the pesto.
Tear and spread the burrata generously across the bread.
Top with the roasted tomatoes, spooning over some of the flavorful roasting juices.
Finish with a drizzle of balsamic glaze.
Close the sandwiches, slice if desired, and enjoy every crunchy, creamy bite.
Cook it hands-free.
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