Line a cutting board with parchment paper. Lay the slices of prosciutto down parallel to each other, making sure the edges overlap. Then do the same with the salami.

Add the leaves of fresh basil across the center of the prosciutto so that it spans all seven pieces. Add the arugula on top. Arrange the sun-dried tomatoes on top, then tear open the ball of burrata and spread it evenly on top of the sun-dried tomatoes. Sprinkle with salt, pepper, and oregano to taste. Finally, drizzle with olive oil and balsamic glaze.

Starting at the long edge, wrap the prosciutto up and over the filling, doing your best to keep each piece of prosciutto connected to one another. Continue to roll tightly until you have a long log. Cut into 6-8 even pieces and serve right away with more balsamic glaze.