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!

Mortadella and Burrata Sandwich

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 cloves
1 cup 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!)

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Instructions

For the Garlic Confit Aioli

Add peeled garlic cloves (as much as you want to make -10 should do) to a small ovenproof dish. Submerge in the 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.
Place 10 confit garlic cloves, 1 cup garlic confit oil, 1 egg, salt and 1 tbsp lemon juice into a glass container or jug that is just wide enough to fit a hand blender. Blend all ingredients together. Continue until you have a thick consistency.
Store in an airtight container or jar in the fridge for up to 5 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!

Notes

If you don't want to make garlic aioli, try my cheat's aioli above or just use good quality mayo and rub the focaccia with a garlic clove after toasting in the pan.

Find it online: https://desertislanddishes.co/mortadella-pesto-burrata-focaccia-sandwich-with-garlic-confit-aioli/