Mortadella, Pesto, Burrata Focaccia Sandwich With Garlic Confit Aioli

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

  • Author: Margie



For the Garlic Confit Aioli

10 garlic confit cloves

1 cup garlic confit olive oil (this recipe has full garlic confit details!)

1 tbsp lemon juice

1 egg

Pinch of flakey sea salt

For the sandwich:

2 slices pesto focaccia

1 x 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!)


For the Garlic Confit Aioli

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.

Store in an airtight container or jar in the fridge for up to 3 days


For the sandwich:

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

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.

Top with the other half of the focaccia and cut in half. Enjoy!

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