Artisan Mortadella, Pesto, Burrata & Focaccia Sandwich

Here is my favorite Italian-style sandwich recipe, with creamy mortadella, fresh pesto, rich burrata cheese, and warm focaccia bread that creates the perfect combination of flavors and textures.

This sandwich has become my go-to lunch when I want something that feels fancy but comes together in just a few minutes. My kids always ask for bites when they see me making it, and honestly, I don’t blame them!

What Kind of Focaccia Should I Use?

For this sandwich, you’ll want to use a good quality focaccia that’s sturdy enough to hold all these delicious fillings without falling apart. Look for focaccia that’s about an inch thick with a nice crust on the outside and a soft, airy interior – this gives you the perfect balance of structure and texture. You can use store-bought focaccia from a bakery or grocery store, or if you’re feeling ambitious, homemade works great too. Just make sure it’s not too oily on top, as you’ll already have plenty of richness from the burrata and pesto. If your focaccia seems a bit soft, you can lightly toast the cut sides before assembling your sandwich to help it hold up better.

Options for Substitutions

This Italian-inspired sandwich is pretty forgiving when it comes to swaps:

• Focaccia: If you can’t find focaccia, ciabatta or a crusty sourdough work great too. Even a good quality sandwich bread will do the job, though you’ll miss some of that chewy texture.
• Burrata: Fresh mozzarella makes a solid substitute, or try ricotta mixed with a bit of cream for that creamy texture. In a pinch, even cream cheese works surprisingly well.
• Mortadella: Bologna is the closest substitute, but prosciutto, salami, or even turkey will work. Just adjust the amount based on how salty your chosen meat is.
• Wild rocket (arugula): Regular spinach, mixed greens, or even thinly sliced lettuce can replace the rocket if you can’t find it.
• Green basil pesto: Sun-dried tomato pesto or even a simple mix of olive oil with fresh basil and garlic can work. Store-bought pesto is totally fine too.
• Garlic aioli: As mentioned in the recipe, good quality mayo works perfectly fine. You can also make a quick version by mixing mayo with minced garlic and a squeeze of lemon.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this sandwich is rushing the garlic confit process – those garlic cloves need to cook low and slow in olive oil until they’re golden and soft, which takes about 20-30 minutes, so don’t crank up the heat or you’ll end up with bitter, burnt garlic.

Another common error is not draining the burrata properly before adding it to the sandwich, as excess moisture can make your focaccia soggy and cause all the fillings to slide out.

To get the best results, lightly toast your focaccia slices to create a barrier that prevents the pesto and aioli from soaking through, and be generous but not excessive with the mortadella – you want enough to taste it in every bite without overwhelming the creamy burrata.

Finally, assemble this sandwich right before serving since the rocket will wilt and the bread will get soggy if it sits too long.

What to Serve With Mortadella, Pesto, and Burrata Sandwich?

This rich and indulgent sandwich is pretty filling on its own, so I like to keep the sides light and fresh to balance out all those creamy, salty flavors. A simple arugula salad with lemon vinaigrette works perfectly, or you could go with some crispy kettle-cooked potato chips for that satisfying crunch. If you want something warm, a bowl of light vegetable soup or minestrone pairs nicely without competing with the sandwich’s bold Italian flavors. For drinks, this sandwich practically begs for a cold Italian soda or a glass of crisp white wine if you’re feeling fancy.

Storage Instructions

Best Fresh: This sandwich is definitely at its peak when eaten right away since the focaccia can get soggy and the burrata loses its creamy texture over time. If you absolutely need to save it, wrap it tightly in plastic wrap and eat within a few hours at room temperature.

Prep Ahead: The garlic confit aioli can be made up to a week in advance and stored in the fridge – it actually gets better with time! You can also slice your mortadella and wash your rocket the day before to make assembly super quick when you’re ready to eat.

Component Storage: If you have leftover ingredients, store the burrata in its liquid in the fridge for up to 3 days, keep the mortadella wrapped in the deli paper for about a week, and your homemade aioli will last about 5 days in an airtight container. The focaccia is best used within 2-3 days or you can freeze it for later.

Preparation Time	30-45 minutes
Cooking Time	120-150 minutes
Total Time	150-195 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1650
• Protein: 35-45 g
• Fat: 120-145 g
• Carbohydrates: 65-80 g

Ingredients

For the garlic confit aioli:

• 1 tbsp lemon juice (freshly squeezed preferred)
• 1 large egg (at room temperature)
• 1 cup olive oil (divided, plus extra for bread)
• 10 garlic cloves (peeled and left whole)
• Pinch flake sea salt

For the sandwich assembly:

• 2 slices focaccia bread (about 1-inch thick)
• 2 tbsp garlic aioli (or good quality mayonnaise like Sir Kensington’s)
• 75 g sliced mortadella
• 4 tbsp basil pesto (store-bought or homemade)
• 1 ball burrata cheese (from belgioioso)
• 25 g wild arugula

Step 1: Make Garlic Confit

• 10 garlic cloves, peeled
• 1 cup olive oil

Add the peeled garlic cloves to a small ovenproof dish.

Pour in 1 cup of olive oil to submerge the garlic completely.

Place the dish in the oven and roast at 120°C (250°F) for about 2 hours, until the garlic cloves are very soft and golden.

Remove from oven and let it cool slightly.

Step 2: Prepare Homemade Garlic Aioli

• 10 confit garlic cloves (from Step 1)
• 1 cup garlic confit oil (from Step 1)
• 1 egg
• 1 tbsp lemon juice
• pinch flake sea salt

In a glass jug or container just wide enough to fit a hand blender, add 10 confit garlic cloves from Step 1, 1 cup of garlic confit oil (from Step 1), 1 egg, a pinch of sea salt, and 1 tablespoon lemon juice.

Blend with the hand blender until everything is well combined and emulsified into a thick, creamy consistency.

Store any leftover aioli in an airtight container in the fridge for up to 5 days.

I like to keep the extra for dipping fries or spreading on toast!

Step 3: Toast the Focaccia

• 2 slices focaccia bread
• olive oil (for toasting bread)

Cut your focaccia bread into thirds lengthwise, then slice one piece in half horizontally to make a sandwich.

Drizzle the cut side of the focaccia slices with a little olive oil and toast them in a pan over medium heat until golden brown, about 5 minutes.

Step 4: Assemble the Mortadella & Burrata Sandwich

• homemade garlic aioli (from Step 2)
• 4 tbsp basil pesto
• 75 g sliced Italian mortadella
• 1 ball burrata cheese
• 25 g wild arugula (rocket)
• pinch flake sea salt

To assemble the sandwich, spread a generous layer of homemade garlic aioli (from Step 2) on the bottom slice of toasted focaccia (from Step 3).

Add a spoonful of basil pesto, then layer on the sliced mortadella.

Tear the burrata cheese in half and place it on top, followed by the wild arugula.

Sprinkle with a pinch of salt and freshly cracked pepper for extra flavor.

I also like adding a little extra arugula for that fresh, peppery kick.

Step 5: Finish and Serve

Top the sandwich with the remaining toasted focaccia slice (from Step 3), press together gently, and cut in half.

Serve immediately and enjoy the layers of flavor and texture.