This is a seriously indulgent sandwich—the kind you dream about and hope lives up to expectation. This Mortadella and Burrata Sandwich uses focaccia spread with pesto, peppery rocket and a homemade garlic confit aioli for an incredible mix of textures and flavours.
The flavour combination here is wonderful, and the sandwich is quick to assemble. The only component that takes extra time is the garlic confit aioli, which starts with confit garlic cloves. If you prefer not to make it, good-quality mayonnaise works as an easy substitute, but if you can spare the time the confit aioli adds a special depth worth the effort.
Table of Contents
- Why you’ll love this recipe:
- Ingredients
- Substitutions and Variations:
- How to make this Mortadella Burrata Sandwich
- Cooking Tips
- Frequently Asked Questions
- More recipes like this
- Made this recipe and loved it?
- Recipe card
Why you’ll love this recipe:
- Fast to assemble: the sandwich itself takes under 10 minutes to build yet delivers exceptional flavour.
- A balanced mix of creamy, cool, peppery and salty elements for a perfect bite.
- Flexible: you can swap some ingredients if needed while keeping the same great base.
Ingredients
See the recipe card below for exact quantities.
Focaccia: pesto focaccia works beautifully, but use any focaccia you like or can find.
Burrata: a creamier, softer alternative to mozzarella that gives the sandwich a luxurious finish. Fresh mozzarella can be used as a substitute.
Green basil pesto: store-bought pesto is fine; choose a fresh tub if possible for the best flavour. Homemade pesto or pistachio pesto are also great options.
Mortadella: thinly sliced Italian mortadella brings a delicate cured-meat flavour—similar to ham but with its own sausage-like character.
Rocket (arugula): adds a peppery contrast to the creamy burrata and salty mortadella.
Garlic aioli: the garlic confit aioli elevates the sandwich. If you’re short on time, use good-quality mayonnaise or a cheat’s aioli (see substitutions below).
Substitutions and Variations:
Mortadella: If mortadella isn’t available, prosciutto, ham or bresaola are good alternatives—any thinly sliced cured meat will work.
Burrata: Fresh mozzarella is the best stand-in; it’s firmer but still mild and pairs well with the other ingredients. You can also make a quick “cheat” burrata by combining torn mozzarella with crème fraîche or double cream and a pinch of salt, then chilling until slightly set.
Quick aioli option: Mix 1/3 cup good mayonnaise with a finely grated garlic clove, salt and pepper for an easy cheat’s aioli if you don’t want to make garlic confit aioli.
How to make this Mortadella Burrata Sandwich
This is a straightforward recipe; the full recipe card with measurements is below.
Step 1: If making the aioli, place confit garlic, some confit oil and a pinch of salt in a jug or container suitable for an immersion blender.
Step 2: Add a squeeze of lemon and an egg (if using a classic aioli method), then blend to combine.
Step 3: Blend with a hand blender until the mixture emulsifies and thickens. Taste and adjust seasoning.
Step 4: Toast the focaccia lightly, then spread one side with aioli and a spoonful of pesto.
Step 5: Pile on mortadella in loose curls, add torn burrata spread across the sandwich, and season with salt and pepper.
Step 6: Top with rocket, close the focaccia, slice and serve immediately.
Cooking Tips:
If you don’t have an immersion blender: Use a countertop blender. Combine the garlic, egg, lemon and salt first, add a tablespoon of oil and blend, then slowly add the remaining oil while blending to emulsify and prevent splitting.
Pesto: Fresh pesto in a tub gives great flavour, but jarred pesto works fine—use what you prefer or have on hand.
Frequently Asked Questions
Confit is a low-and-slow method of cooking in fat. For garlic confit, peel garlic cloves, cover them with olive oil in an ovenproof dish and bake at about 120°C (250°F) for roughly two hours until they are soft and golden. The result is tender, mellow garlic you can mash into sauces or aioli.
Use the mellow confit cloves mashed into dressings, stirred into pasta, spread on toasted bread with tomatoes, or added to sandwiches—wherever you’d normally use garlic.
Store leftover aioli in an airtight container in the fridge for up to five days. It’s great on sandwiches, as a dip for vegetables or crisps, or with bread.
More recipes like this
If you love substantial sandwiches with layered flavours and textures, try other savoury focaccia or sandwich recipes—there are many variations that pair cured meats, cheeses and bold condiments for satisfying lunches and light dinners.
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Made this recipe and loved it?
If you make this sandwich, please leave a comment to share how it went and any tweaks you tried—reader feedback is always appreciated. If you post a photo on Instagram, tag @desertislanddishes to share your version.
Mortadella, Pesto, Burrata Focaccia Sandwich With Garlic Confit Aioli
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Ingredients
For the Garlic Confit Aioli (optional):
- 10 garlic cloves
- 1 cup olive oil
- 1 tbsp lemon juice
- 1 egg
- Pinch flaky sea salt
For the sandwich:
- 2 slices focaccia
- 1 ball of burrata
- 4 tbsp green basil pesto
- 75 g Italian mortadella
- 25 g wild rocket
- 2 tbsp garlic aioli (or use good-quality mayo)
Instructions
For the Garlic Confit Aioli (optional):
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Add peeled garlic cloves to a small ovenproof dish and cover with olive oil. Bake at 120°C (about 250°F) for around two hours until the cloves are completely soft and golden. Allow to cool before using.
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Place confit garlic, confit oil, egg, salt and lemon juice in a container suitable for a hand blender. Blend until thick and emulsified. Store in an airtight jar in the fridge for up to five days.
For the sandwich:
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Cut the focaccia into thirds lengthwise and slice one piece in half. Drizzle the cut side with olive oil and toast in a pan until golden, about 5 minutes.
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Spread a layer of garlic aioli on the toasted focaccia and spoon on pesto. Add mortadella in loose curls, tear the burrata and distribute it across the sandwich, then add rocket and finish with salt and pepper.
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Top with the remaining focaccia half, slice and serve immediately.
Notes
Storage: Leftover aioli keeps for up to five days in the fridge in an airtight container.
Nutrition
Nutrition information is an estimate and should be used as a guide only.