Burrata Sandwich with Air Fryer Tomatoes and Homemade Pesto

1. Toss the cherry tomatoes with olive oil, rosemary, salt, and black pepper.

2. Air fry the tomatoes at 375°F for 12–15 minutes until soft and blistered.

3. Meanwhile, make the pesto by blending pine nuts, garlic, basil, parmesan, and salt, slowly streaming in olive oil until smooth.

4. Toast the ciabatta slices.

5. Spread 2 tablespoons of pesto on each bottom slice of bread.

6. Layer with arugula, a torn-open burrata ball, and a scoop of roasted tomatoes.

7. Drizzle with balsamic glaze.

8. Top with the second slice of bread and serve right away.