why make this recipe
This Mortadella, Pesto, Burrata Focaccia Sandwich with Garlic Confit Aioli is a delightful blend of flavors and textures. The creamy burrata, savory mortadella, and aromatic pesto come together perfectly in soft focaccia bread. Adding garlic confit aioli elevates the sandwich, making it even more delicious. It’s a great option for lunch, a picnic, or a quick snack. Plus, it’s easy to make, which means you can enjoy this gourmet sandwich at home without too much effort!
how to make Mortadella, Pesto, Burrata Focaccia Sandwich With Garlic Confit Aioli
Ingredients:
- 10 garlic cloves
- 1 cup olive oil
- 1 tbsp lemon juice
- 1 egg
- Pinch of flaky sea salt
- 2 slices focaccia
- 1 ball of burrata
- 4 tbsp green basil pesto
- 75 g Italian mortadella
- 25 g 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!)
Directions:
For the Garlic Confit Aioli (optional):
- In a small saucepan, combine the garlic cloves and olive oil.
- Cook over low heat for about 45 minutes or until the garlic is soft and golden.
- Let it cool slightly, then blend the garlic and oil together until smooth.
- Add lemon juice, egg, and a pinch of flaky sea salt. Blend until creamy.
For the sandwich:
- Take the focaccia slices and spread the green basil pesto on one side of each slice.
- Layer the mortadella on one slice and add the burrata on top.
- Sprinkle the wild rocket over the burrata.
- Spread the garlic aioli on the other slice of focaccia, then place it on top to complete the sandwich.
- Press down gently and slice it in half.
how to serve Mortadella, Pesto, Burrata Focaccia Sandwich With Garlic Confit Aioli
Serve this flavorful sandwich with a side of crispy chips or a fresh salad. A light drink, such as sparkling water or a chilled glass of white wine, pairs well with this sandwich. Enjoy it fresh for the best flavors!
how to store Mortadella, Pesto, Burrata Focaccia Sandwich With Garlic Confit Aioli
If you have leftovers, wrap the sandwich tightly in plastic wrap and store it in the refrigerator for up to a day. The flavors will meld together, making it even tastier the next day. However, if possible, enjoy it fresh for the best texture.
tips to make Mortadella, Pesto, Burrata Focaccia Sandwich With Garlic Confit Aioli
- Use high-quality ingredients for the best flavor. Fresh focaccia and authentic Italian mortadella can significantly enhance the sandwich.
- Feel free to adjust the amount of pesto or aioli based on your taste preference.
- If you don’t have garlic confit, you can simply mix minced garlic into good-quality mayonnaise for a quick aioli substitute.
variation
You can customize this sandwich by adding other ingredients like sliced tomatoes, roasted peppers, or arugula instead of wild rocket. You can also switch the type of cheese for a different flavor experience.
FAQs
1. Can I use regular mayonnaise instead of making garlic confit aioli?
Yes, you can use good quality mayonnaise. Mixing in minced garlic can add a nice touch, but the sandwich still tastes great without it!
2. How long does garlic confit last in the fridge?
Garlic confit can last up to two weeks when stored in an airtight container in the refrigerator.
3. Can I make this sandwich in advance?
While it’s best enjoyed fresh, you can prepare some components in advance, like the garlic confit and the pesto, to save time when making the sandwich.
Mortadella, Pesto, Burrata Focaccia Sandwich With Garlic Confit Aioli
Ingredients
For the Garlic Confit Aioli
- 10 cloves 10 garlic cloves
- 1 cup 1 cup olive oil
- 1 tbsp 1 tbsp lemon juice
- 1 large 1 egg
- Pinch of flaky sea salt
For the Sandwich
- 2 slices 2 slices focaccia
- 1 ball 1 ball of burrata
- 4 tbsp 4 tbsp green basil pesto
- 75 g 75 g Italian mortadella
- 25 g 25 g wild rocket
- 2 tbsp 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
Garlic Confit Aioli
- In a small saucepan, combine the garlic cloves and olive oil.
- Cook over low heat for about 45 minutes or until the garlic is soft and golden.
- Let it cool slightly, then blend the garlic and oil together until smooth.
- Add lemon juice, egg, and a pinch of flaky sea salt. Blend until creamy.
Assembling the Sandwich
- Take the focaccia slices and spread the green basil pesto on one side of each slice.
- Layer the mortadella on one slice and add the burrata on top.
- Sprinkle the wild rocket over the burrata.
- Spread the garlic aioli on the other slice of focaccia, then place it on top to complete the sandwich.
- Press down gently and slice it in half.