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Take the burrata out of the fridge 30 minutes before serving to bring it to room temperature.
Slice the tomatoes and chop the sun-dried tomatoes. Wash the rucola and place in a small bowl. Add a squeeze of lemon juice and a pinch of salt. Toss and leave to stand for a few minutes.
Cut the ciabatta in half and then in half again lengthways. Drizzle a little olive oil over each half, crumb side down.
Toast the bread in a skillet on medium heat until lightly toasted and golden brown.
Spread the bread slices with pesto, then add the arugula and sun-dried tomatoes to one slice. Divide burrata in two with your hands. Add half of the burrata and spread evenly. Place tomato slices on top. Season with fleur de sel and pepper and add the grated Parmesan. Cover with another slice of bread. Repeat with the other sandwich.
Wrap in baking paper to keep the sandwich together. Slice in half and serve immediately.