Italian Burrata & Mortadella Sandwich by Alenakhmil

Ingredients

• 1 lb (450g) ready-made pizza dough or store-bought focaccia
• 3 tbsp pesto sauce
• 1 ball (125g) fresh burrata
• 3 tbsp crushed pistachios
• 1 cup fresh arugula
• 2 tbsp balsamic glaze
• 1 medium tomato, sliced
• 4 oz (115g) mortadella, thinly sliced
• 6–8 fresh basil leaves
• 1 tbsp olive oil
• Flaky sea salt and black pepper, to taste

Instructions

1. If using pizza dough, preheat oven to 425°F (220°C). Stretch dough into a flat oval or rectangle on a lined baking sheet, drizzle with olive oil, and bake for 12–15 minutes until golden and cooked through. Let cool for 5 minutes, then slice horizontally to create a top and bottom.
2. If using store-bought focaccia, slice horizontally and lightly toast cut-side down in a dry pan over medium heat for 2–3 minutes until golden.
3. Spread pesto sauce generously over the cut sides of both halves.
4. Tear the burrata and distribute it evenly over the bottom half, then season lightly with flaky salt and black pepper.
5. Layer the mortadella slices over the burrata, folding them loosely for volume.
6. Add the tomato slices on top of the mortadella, then scatter the arugula and fresh basil leaves.
7. Sprinkle the crushed pistachios over the filling, then drizzle balsamic glaze over everything.
8. Press the top half gently onto the sandwich, slice in half, and serve immediately.