Mortadella, Pesto, Burrata Focaccia Sandwich With Garlic Confit Aioli
Sometimes you dream about sandwiches, hoping they’ll be as delicious as you dreamed. Well, this one is. It has crisp focaccia, pesto, burrata, mortadella, rocket and a homemade garlic confit aioli.
Servings: 2 servings
Ingredients
For the Garlic Confit Aioli (optional):
- 10 garlic cloves
- 1 cup olive oil
- 1 tbsp lemon juice
- 1 egg
- Pinch of flakey 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 use good quality mayo if you don’t want to make the garlic confit aioli, although we’d highly recommend it!
Instructions
For the Garlic Confit Aioli (optional):
- Add peeled garlic cloves (as much as you want to make -10 should do) to a small ovenproof dish. Submerge in the olive oil (don't bother with extra virgin olive oil, just regular is fine) and place in the oven at 120 degrees for 2 or so hours. You want them to be totally soft and golden. You can make as much as you like, just adjust accordingly for what you need and for the size of your ovenproof dish.
- Place 10 confit garlic cloves, 1 cup garlic confit oil, 1 egg, salt and 1 tbsp lemon juice into a glass container or jug that is just wide enough to fit a hand blender. Blend all ingredients together. Continue until you have a thick consistency.
- Store in an airtight container or jar in the fridge for up to 5 days.
For the sandwich:
- Cut your focaccia into thirds lengthways. Slice 1 piece of the focaccia in half. Drizzle cut side with olive oil and toast in a pan until golden, around 5 minutes.
- Assemble your sandwich by beginning with a layer of the garlic aioli, a spoon of pesto, followed by slices of the mortadella, burrata, torn in two, and rocket, finished with a pinch of salt and pepper.
- Top with the other half of the focaccia and cut in half. Enjoy!
Notes
If you don't want to make garlic aioli, try my cheat's aioli above or just use good quality mayo and rub the focaccia with a garlic clove after toasting in the pan.
To store: You can store leftover aioli in the fridge in an airtight container for up to 5 days. It's delicious on so many sandwiches or as a dip with veggies, crisps or bread.