Begin by slicing your fresh French baguette or ciabatta in half lengthwise. Gently scoop out some of the soft bread from the top half.

Drizzle the cut sides of the bread with olive oil, then toast the bread for about 2-3 minutes until golden brown and crispy.

Spread 3 tablespoons of basil pesto evenly across the bottom half of the baguette. On the top half, spread 2 tablespoons of Calabrian chili paste.

Layer the 6 slices of prosciutto di Parma evenly over the pesto base.

Pat the fresh burrata dry, place it in the center, and sprinkle with flaky sea salt.

Press the top half of the baguette down onto the burrata.

Slice the sandwich in half with a serrated knife and serve immediately.