Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Place sourdough bread on workspace.
Spread Pesto evenly over the bottom and top, ensuring coast-to-coast coverage.
Layer tomatoes across the Pesto. Season with S&P.
Spread burrata evenly over the top of the tomatoes, ensuring coast-to-coast coverage.
Drizzle evoo and balsamic glaze in a zig zag pattern over the burrata.
Layer basil leaves across the burrata.
Close the sandwich and place in bag.
Chill to below 40°F, then follow labeling procedures and store refrigerated for service.
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