Grilled Burrata Cheese with Culatello Ham and Calabrian Chili Orange Aioli


For Calabrian Chili Orange Aioli:

  • 2 tbsp. Florida Orange Juice
  • 2 tbsp. lemon juice
  • 1 oz. pasteurized egg yolk
  • 1 tsp. minced garlic
  • ½ tsp. Florida Orange zest
  • ¼ tsp. Calabrian chili paste
  • Salt and pepper to taste
  • ¾ cup olive oil

For Oven-Roasted Tomatoes:

  • 2 tbsp. Florida Orange Juice
  • 12 plum tomatoes
  • 3 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • 1 tsp. minced garlic
  • Salt and pepper to taste

For Assembly:

  • 6 ciabatta rolls
  • ¼ cup olive oil
  • 2 lbs. burrata cheese, sliced
  • 8 oz. Culatello ham, sliced
  • 2 cups arugula


1. Place lemon juice, egg yolk, garlic, Florida Orange zest, chili paste, salt and pepper in a food processor and cover.

2. While food processor is running, slowly add the olive oil in a steady stream. Add Florida Orange Juice and process until smooth. Set aside.

3. Cut tomatoes in half lengthwise and squeeze out seeds. Toss tomatoes with olive oil, Florida Orange Juice, balsamic vinegar, garlic, salt and pepper.

4. Place on a ¼-inch deep baking sheet, skin side down, and bake at 250° F for 2 to 3 hours.

5. Split ciabatta bread in half and brush cut half generously with olive oil. Grill ciabatta halves over medium heat until grill marks are visible.

6. Divide cheese and ham slices among the bottom halves of grilled ciabatta, then top with oven-roasted tomatoes and arugula.

7. Drizzle with Calabrian Chili Orange Aioli, close sandwiches and serve immediately.