Crispy Mortadella Burrata Focaccia Sandwich Step-by-step instructions

Before you start

Before you start, make sure your focaccia is fresh and at room temperature. If it's cold, warm it in a 350°F (175°C) oven for 5 minutes to soften it. Set out the mortadella, burrata, and pistachio pesto so they're ready to go.

Have a large cast-iron skillet or griddle heating over medium-high heat, and find a heavy bottomed pan or a foil-wrapped brick to use as a weight. You'll also want a serrated knife for slicing the bread and a spatula for flipping. This is a quick-cooking recipe, so having everything within reach will make the process seamless.

Instructions

Build and Toast

1. 1Split the Focaccia
   Heat a large cast-iron skillet or griddle over medium-high heat. Using a serrated knife, carefully split the focaccia loaf horizontally, keeping the two halves intact. If the focaccia is very thick, trim the top to create a flat surface. Brush the cut sides lightly with olive oil.
   Look for The focaccia should be warm and pliable, with a crisp crust and airy interior.
   Tip If your focaccia is not fresh, warm it in a 350°F (175°C) oven for 5 minutes before splitting.
2. 2Layer the Fillings
   Spread the pistachio pesto evenly over the cut side of the bottom focaccia half. Fold the mortadella slices in half or into quarters and layer them over the pesto, creating a few overlapping layers. Tear the burrata into large pieces and nestle them among the mortadella folds.
   Look for The filling should be generous but not overflowing, with mortadella and burrata distributed evenly.
   Tip Folding the mortadella creates pockets that catch the melted cheese and pesto.
3. 3Close the Sandwich
   Place the top focaccia half over the filling, cut side down. Press down gently to compact the sandwich. If the top is domed, press it lightly with your palm to flatten it slightly. This helps the sandwich hold together during cooking and makes it easier to slice.
   Look for The sandwich should be evenly thick and stable, with no filling spilling out the sides.
   Tip If the top is very domed, slice a thin layer off the top to create a flat surface.

At the end of this phase, the focaccia should be split, filled, and closed. The sandwich should look plump and inviting, with mortadella and burrata peeking out from the edges. The filling should be evenly distributed, and the top should sit flat. If the top is too domed, it may need a quick trim. The skillet should be hot and ready for the sandwich to go in.

Crisp and Melt

4. 4Toast the Sandwich
   Place the assembled sandwich in the hot skillet. Set a heavy-bottomed pan or foil-wrapped brick on top to press it down. Cook for 2 to 3 minutes, until the bottom is golden and crisp. Flip the sandwich, replace the weight, and cook for another 2 to 3 minutes, until the second side is browned and the cheese is blistered.
   Look for The crust should be deeply golden and crisp, with cheese starting to ooze from the edges.
   Tip Use medium-high heat to get a good crust without burning the bread.
5. 5Check the Melt
   After flipping, press the sandwich again with the weight. If the cheese has not melted to your liking, reduce the heat to medium and cook for an additional 1 to 2 minutes per side. The burrata should be warm and creamy, not completely liquid, but soft enough to ooze when pressed.
   Look for The cheese should be melted and creamy, with the mortadella warmed through.
   Tip If the crust is browning too quickly, lower the heat to prevent burning.

After toasting, the sandwich should be deeply golden and crisp on both sides, with the crust crackling when you press it. The cheese should be melting and starting to ooze, and the mortadella should be warm and slightly translucent at the edges.

The aroma of toasted rosemary and garlicky pesto should fill the kitchen. If the cheese hasn't melted to your liking, give it a little more time.

Press and Serve

6. 6Press and Slice
   Remove the sandwich from the skillet and place it on a cutting board. Press down firmly on the top crust with a spatula or your hand until the burrata oozes out slightly from the sides. Let it rest for 1 minute, then slice it in half with a serrated knife using a gentle sawing motion.
   Look for The burrata should be visibly oozing, and the cut halves should show distinct layers of mortadella, pesto, and cheese.
   Tip Slicing with a serrated knife prevents the filling from squishing out.
7. 7Serve Immediately
   Transfer the sandwich halves to plates. Serve hot, while the crust is crisp and the cheese is warm and creamy. The sandwich is best eaten immediately, but you can wrap leftovers in foil and reheat in a skillet.
   Look for The sandwich should be warm, crispy, and oozing with cheese.
   Tip Pair with a simple green salad or marinated olives for a complete meal.

The final sandwich should be pressed down until the burrata oozes out, then sliced in half to reveal the beautiful layers: crisp bread, green pesto, pink mortadella, and white cheese. Each half should hold together well, with the filling intact. Serve immediately, while the crust is still crackly and the cheese is warm and creamy.

Common mistakes

One common mistake is not pressing the sandwich firmly enough during cooking. Without a weight, the bread won't make full contact with the skillet, leading to uneven browning and a less crisp crust. Another pitfall is overfilling the sandwich — if you add too much filling, it can slide out when you slice, and the bread won't close properly.

Stick to the amounts given, and fold the mortadella rather than layering it flat. Finally, don't skip the resting time after cooking. Letting the sandwich rest for a minute allows the cheese to set slightly, making it easier to slice without everything spilling out.

How to tell it’s done

The sandwich is done when the focaccia is deeply golden and crisp on both sides, and the cheese is visibly melted and oozing from the edges. When you press the top with a spatula, the burrata should feel soft and give slightly, but not be completely liquid.

The mortadella should be warmed through, and the whole sandwich should be fragrant with rosemary and toasted bread. If you like your cheese more melted, you can cook it for an extra minute or two, but be careful not to burn the crust. For food safety, there are no raw proteins in this recipe, so no internal temperature check is needed.