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Next up on our sandwich tour is a stop in Italy! No, we are not actually here to witness a beautiful Tuscan sunset, but I promise the flavors of this sandwich will transport you there. In fact, I don’t think anything on this sandwich could be more Italian if it tried. Picture this: beautifully fluffy focaccia bread layered with basil pesto, mortadella, with creamy burrata oozing out the sides. Top that with some peppery arugula and you have yourself an international lunch!
Focaccia Sandwich
Like any sandwich, the bread is the foundation and arguably the most important piece. Bad bread to filling ratios can lead to either a really dry, chewy meal, or a ruined outfit because it falls apart. The key is to find a bread that holds up to your filling without taking over. That is why for this sandwich, we want a nice hearty and sturdy bread. So focaccia is the right choice!
Focaccia is a thick and fluffy bread that is cooked in a flat even layer with tons of chewy bubbles and pockets. It takes on sauces and spreads really well, and doesn’t easily fall apart. For the sake of this sandwich, we want to add a layer of crunch as well, so we need to toast it!
Start with 1 focaccia loaf, about 8×6 inches for 4 hearty sandwiches. Slice the loaf in half lengthwise. Heat a cast iron over medium high heat with 2-3 tbsp of olive oil. Â Place the cut side face down in the hot cast iron, and toast for about 2-3 minutes or until golden brown and crusty. This is totally optional, but for a sandwich with such soft, creamy filling, the crusty bread is pretty crucial in my opinion!
Mortadella and Burrata Sandwich
Now that we have the perfect base, it is time to layer! Begin with 5-6 tbsp of your favorite pesto! Don’t worry, I just used store-bought jarred basil pesto. Spread the pesto on both of the toasted insides of your focaccia. On the bottom layer of your bread, pile on about 6oz of mortadella. If you are not familiar, mortadella is an Italian sausage made of cured pork, typically sliced thin. It is basically a more sophisticated bologna. In fact, it originated in Bologna, Italy, and the bologna we know today in America was inspired by mortadella di Bologna.
On top of the mortadella, layer on a few small balls of burrata. In case you aren’t familiar, burrata is a magical, fancy mozzarella ball with a solid cheese casing. Inside, though, is a creamy, runny mix of stracciatella (cheese shreds) and cream. Much like an egg yolk, when pierced, burrata oozes and spreads! So cut open the burrata and spread the creamy inside all over the sandwich.
Next, top the burrata with a generous cup of fresh arugula. Drizzle a bit of olive oil over top of the leaves and crack on some fresh black pepper. Top with the other half of the focaccia loaf and cut into 4 even squares/rectangles to serve. This herby, meaty, cheesy mortadella burrata sandwich will have you transported to another country with just a few bites.
Want More Sandwich Recipes?
- Baked Turkey Havarti Croissants
- Egg White Grill Sandwich
- Fried Chicken Sandwich With Honey Mustard Slaw
- Roast Beef Sandwich With Herb Horseradish Sauce
- Nashville Hot Sliders
- Pimento Cheese BLT
- California Breakfast Croissant
Mortadella Burrata Sandwich
Ingredients
- 1 loaf focaccia about 8x6 inches
- 3 tbsp olive oil + 2 more for drizzling
- 6 tbsp basil pesto
- 4-6 oz sliced mortadella
- 2-3 oz burrata cheese
- 1 cup arugula
- 1 tsp cracked black pepper
Instructions
- In a large cast iron pan over medium high heat, add olive oil. Cut the focaccia loaf in half lengthwise and place each side cut side down into the pan for 2-3 minutes to toast
- Remove the loaf sides from the pan and spread pesto on the toasted insides of each half.
- Layer the bottom half with all of the mortadella, then top with the burrata balls (I used 4 small ones). Split the burrata open and spread the gooey, milky insides over the entire sandwich
- Top with a generous amount of arugula. Drizzle the top of the arugula with olive oil, and crack some black pepper over that.
- Place the top of the loaf on the sandwich and press down. Cute into 4 squares/rectangles and serve immediately.
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