Description
A delicious Italian-inspired sandwich, the Mortadella and Burrata Sandwich pairs savory mortadella with creamy, rich burrata cheese. Served on fresh bread and topped with greens and a drizzle of olive oil, it’s the perfect balance of flavors and textures in every bite.
Ingredients
For the Mortadella and Burrata Sandwich:
- 4 slices of fresh, crusty bread (ciabatta, baguette, or focaccia work well)
- 6 ounces of mortadella (approximately 6 thin slices)
- 4 ounces of burrata cheese (1 ball)
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon of balsamic vinegar (optional, for a tangy finish)
- Fresh basil leaves (optional, for garnish)
- Fresh greens (arugula, baby spinach, or mixed greens)
- Coarse sea salt (to taste)
- Freshly cracked black pepper (to taste)
- 1–2 tomatoes (optional, for added freshness)
Instructions
Start by selecting your bread. For this sandwich, you want something with a slightly crispy crust and a soft, airy interior. Ciabatta, baguette, or focaccia are excellent choices.
If you prefer a toasted sandwich, you can lightly grill the bread. To do this, heat a grill pan over medium heat, and place the slices of bread in the pan for a few minutes on each side until golden and crispy. This step is optional but adds an extra layer of texture and warmth.
While your bread is toasting (if desired), slice the mortadella into thin pieces. Mortadella is typically pre-sliced at the deli, but if you purchase a larger piece, aim for paper-thin slices to keep the texture light and delicate.
Next, prepare the burrata. Burrata has a soft outer shell filled with a creamy interior. Using a spoon, gently scoop the burrata out of its packaging and cut it into portions or simply leave it whole if you prefer a more rustic presentation.
Lay your bread slices flat on a clean surface. On one slice of bread, layer the mortadella slices generously, covering the surface of the bread. If you like, you can slightly fold or roll the slices for a more textured appearance.
Next, add the burrata. If you’ve kept it in one piece, gently press it onto the mortadella. For a more balanced texture, tear the burrata into smaller pieces and distribute it evenly over the mortadella.
Layer a few fresh greens on top of the burrata. Arugula is a popular choice for its peppery flavor, but you can use baby spinach or mixed greens if you prefer a milder taste. If you’d like to add extra freshness and acidity, slice a tomato into thin rounds and place them on top of the greens.
Drizzle the sandwich with a small amount of extra virgin olive oil to enhance the flavors and add richness. If you prefer a tangier note, drizzle a little balsamic vinegar over the greens or tomatoes.
Sprinkle a pinch of coarse sea salt and freshly cracked black pepper to taste. These seasonings bring out the flavor of the mortadella and burrata without overpowering the delicate ingredients.
Place the second slice of bread on top of the sandwich and gently press down. If you toasted your bread, you now have a deliciously crisp crust with a soft interior. If you left the bread untoasted, the sandwich will have a more tender texture.
For added presentation, you can cut the sandwich in half on the diagonal, creating two triangles that are easy to handle and visually appealing.
Serve the sandwich immediately. You can pair it with a light side salad, chips, or fresh fruit for a well-rounded meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (if using pre-cooked mortadella and burrata)
Nutrition
- Calories: 500-600 kcal
- Fat: 30-35g
- Carbohydrates: 30-35g
- Protein: 25-30g