This juicy Italian sandwich brings together crisp homemade focaccia made from ready dough, fragrant pesto, creamy burrata and delicate slices of mortadella. For texture, add crushed pistachios, fresh arugula and a little balsamic glaze — the result is rich, vivid and unmistakably Italian.
Ingredients
- Ready-made pizza or focaccia dough — 12 oz | 350 g
- Extra virgin olive oil — 1 tbsp | 15 ml
- Pesto sauce — 2 tbsp | 30 ml
- Burrata — 1 ball (about 4.4 oz | 125 g)
- Mortadella — 4.2 oz | 120 g, thinly sliced
- Peeled pistachios — 0.7 oz | 20 g, crushed
- Arugula — 1.4 oz | 40 g
- Balsamic glaze — 2 tsp | 10 ml
- Tomato — 1, thinly sliced
- Fresh basil — a few leaves
- Salt and freshly ground black pepper — a pinch each
Step-by-step recipe
- Preheat the oven to 428°F | 220°C. Line a baking sheet with parchment. Stretch the dough into a rectangle about 0.4–0.6 in | 1–1.5 cm thick, prick it with a fork, brush with olive oil and sprinkle with a pinch of salt. Use your fingertips to make shallow dimples.
- Bake for 12–15 minutes until golden. Let cool for 5 minutes, then carefully slice the focaccia lengthwise into two halves.
- Spread pesto over the bottom half. Top with arugula and tomato slices, then season lightly with salt and pepper.
- Tear the burrata into large pieces and scatter over the vegetables. Drape the mortadella on top in loose folds.
- Sprinkle with crushed pistachios, add the basil leaves and drizzle with balsamic glaze.
- Cover with the top half of the focaccia, press gently and cut into 4 portions. Serve immediately while the crust is still crisp.
Nutrition per serving
| Item | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 22 g |
| Fat | 28 g |
| Carbohydrates | 50 g |
| Fiber | 3 g |
| Sugars | 4 g |
| Sodium | 1.4 g |
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Tips and variations
- Bread: instead of baking from dough, use ready-made focaccia or ciabatta and simply warm it in a dry skillet.
- Cheese: burrata can easily be swapped for fresh mozzarella or stracciatella; the flavor will be softer, but the character stays the same.
- Nuts: pistachios can be replaced with pine nuts or almonds. Lightly toast them in a dry skillet for a deeper aroma.
- Balancing flavor: if your pesto is salty, go easy on the seasoning for the vegetables and bread — mortadella already brings plenty of salt.
- For a picnic: assemble the sandwich without the glaze, wrap it up, then add the glaze just before serving so the bread stays crisp.
What to serve with it
Serve the sandwich with a light cucumber and herb salad, olives, and chilled dry white wine or sparkling water with a wedge of lemon.
FAQ
What can I use instead of burrata?
Fresh mozzarella or stracciatella works well. For a more budget-friendly option, choose creamy ricotta, ideally full-fat for the richest texture.
I don’t have balsamic glaze — what can I use?
Make a quick version: simmer balsamic vinegar over low heat until syrupy. In a pinch, a drop of honey and a little regular balsamic vinegar will do.
Can I make it without an oven?
Yes. Use ready-made focaccia or ciabatta, slice it open and toast the cut side down in a dry skillet or on a grill for 2–3 minutes — the crust will turn warm and crisp.