Sometimes all you need is a really good sandwich. This panino has all the flavours of a caprese salad but in a toasted ciabatta bread and is the perfect way to celebrate the last days of summer. Super simple, super quick and really tasty! You can also find the recipe for an easy ciabatta bread on my website - perfectly fluffy in the middle and crunchy on the outside. For the rest all you need is some sweet and juicy tomatoes, fresh basil pesto, creamy burrata, good olive oil and balsamic vinegar.

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10 cherry tomatoes

2 garlic cloves

1 tbsp of balsamic vinegar

½ a tsp of oregano

1 burrata

3 tbsp of home made pesto

1 large ciabatta

Extra virgin olive oil

Fine sea salt

Freshly ground black pepper

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1. Add the whole tomatoes to an oven tray with the garlic, a generous drizzle of olive oil, the balsamic vinegar, the oregano, a generous pinch of sea salt and a splash of water. Give them a quick stir and roast them in a 180 C preheated fan oven until caramelised.

2. Slice the ciabatta in half and put this in the oven as well to toast.

3. Once the tomatoes are ready, gently crush them with a fork just enough to release some of their juices.

4. Now assemble the panino. Drizzle the ciabatta with the marinade from the roasted tomatoes. Spoon on the pesto and spread over the base of one slice of ciabatta. Add the fresh burrata, cut in the middle and spread over the pesto. Add the roasted tomatoes and then drizzle some of that remaining marinade on top.

5. Cover with the other half of the ciabatta bread, slice the panino in half and enjoy.