Mortadella and Burrata Sandwich

mortadella burrata sandwich with rocket, pesto, stacked on a plate

This is such a mega sandwich. It’s one that you dream about and hope it’ll be as good as you dreamed it to be. But this one really is. It’s a Mortadella and Burrata Sandwich, in focaccia with pesto, rocket and a homemade garlic confit aioli. The combination of the flavours is truly something I dream about. The news is that it’s not tricky to make, it’s just the garlic confit aioli that requires you to firstly confit garlic cloves. You can learn about that here but if you don’t want to make it, you can also use standard mayo. But if you do have the time, I’d recommend going the extra step and making it, it’s well worth it.

What you’ll need for this Mortadella and Burrata Sandwich

Focaccia (we used pesto focaccia but go with what you can find)
Burrata
Green basil pesto
Mortadella (an Italian sausage essentially, that’s then thinly sliced. If you haven’t tried it before, please do. It’s great!)
Rocket
Garlic aioli (full details of this are below)

Frequently Asked Questions

What is garlic confit?

Confit is a French cooking technique that involves cooking something in fat for a long time at a gentle heat. This makes it meltingly tender and mellows the flavour of the garlic. All you have to do is add peeled garlic cloves (as much as you want to make) to a small ovenproof dish. Submerge in olive oil (don’t bother with extra virgin olive oil, just regular is fine) and place in the oven at 120 degrees for 2 or so hours. You want them to be totally soft and golden. You can make as much as you like, just adjust accordingly for what you need and for the size of your ovenproof dish

Where else can I use garlic confit?

If you have leftover garlic confit aioli, use it on more sandwiches! But if you want to use up the confit garlic cloves themselves, they’re great smashed into a salad dressing, into a pasta, smeared on to bread with some ripe tomatoes on top – the possibilities are endless. You can use it wherever you’d use garlic normally!

More recipes like this

Goat’s Cheese and Ham Focaccia Sandwich
Tomato, Mozzarella, Basil Sandwich
Crispy Chicken Caesar Sandwich
Fried Mozzarella Sandwich with Tomato Sauce and Pesto
Steak Sandwich with Fries

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Mortadella, Pesto, Burrata Focaccia Sandwich With Garlic Confit Aioli

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Sometimes you dream about sandwiches, hoping they’ll be as delicious as you dreamed. Well, this one is. It has crisp focaccia, pesto, burrata, mortadella, rocket and a homemade garlic confit aioli.

  • Author: Margie
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2
  • Category: Sandwiches

Ingredients

Scale

For the Garlic Confit Aioli

  • 10 garlic confit cloves
  • 1 cup garlic confit olive oil
  • 1 tbsp lemon juice
  • 1 egg
  • Pinch of flakey sea salt

For the sandwich:

  • 2 slices focaccia
  • 1  ball of burrata
  • 4 tbsp green basil pesto
  • 75g Italian mortadella
  • 25g wild rocket
  • 2 tbsp garlic aioli (use good quality mayo if you don’t want to make the garlic confit aioli, although we’d highly recommend it!)

Instructions

For the Garlic Confit Aioli

  1. Place all ingredients into a glass container or jug that is just wide enough to fit a hand blender. Blend all ingredients together while slowly incorporating all of the oil. Continue until you have a thick consistency.
  2. Store in an airtight container or jar in the fridge for up to 3 days

For the sandwich:

  1. Cut your focaccia into thirds lengthways. Slice 1 piece of the focaccia in half. Drizzle cut side with olive oil and toast in a pan until golden
  2. Assemble your sandwich by beginning with a layer of the garlic aioli, a spoon of pesto, followed by slices of the mortadella, burrata, torn in two, and rocket, finished with a pinch of salt and pepper.
  3. Top with the other half of the focaccia and cut in half. Enjoy!

Notes

If you don’t want to make garlic aioli, just use good quality mayo and rub the focaccia with a garlic clove after toasting in the pan.

 

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