Mortadella, Pesto, Burrata Focaccia Sandwich With Garlic Confit Aioli
A delightful blend of flavors featuring creamy burrata, savory mortadella, and aromatic pesto in soft focaccia bread, elevated by 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.
Notes
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. Use high-quality ingredients for the best flavor.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 16gFat: 35gSaturated Fat: 7gSodium: 800mgFiber: 2gSugar: 2g
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