Crispy Mortadella Burrata Focaccia Sandwich Tips, FAQ & printable recipe

Tips for success

For the best texture, use a focaccia that is thick and sturdy enough to hold up to the filling and pressing. A thin or overly airy focaccia may tear or become soggy.

If your focaccia is very soft, you can toast the cut sides briefly in the skillet before assembling, which adds an extra layer of crunch. Also, don't be shy with the pesto — it provides moisture and flavor, but too much can make the bread soggy, so spread it thinly and evenly.

When pressing the sandwich, make sure the weight is heavy enough to flatten the bread but not so heavy that it crushes the filling. A cast-iron skillet or a heavy pan works well. If you don't have a weight, you can use your hand and press firmly, but you'll get a less even result.

Let the sandwich rest for a minute after cooking before slicing — this allows the cheese to set slightly and makes for cleaner cuts. Serve with a side of pickled peppers or a simple arugula salad to balance the richness.

Variations

• Spicy Version: Add a drizzle of hot honey or a sprinkle of red pepper flakes to the pesto for a sweet-and-spicy kick. You can also use spicy mortadella if available.
• Vegetarian Version: Omit the mortadella and add roasted eggplant slices or grilled zucchini for a hearty, meatless sandwich. The burrata and pesto provide plenty of richness.
• Herb Pesto Swap: Replace the pistachio pesto with a classic basil pesto, or try a sun-dried tomato pesto for a different flavor profile. Adjust salt to taste.
• Breakfast Sandwich: Use the same technique but fill the focaccia with scrambled eggs, prosciutto, and a slice of provolone. Press and toast until the cheese melts.

Storage and make-ahead

Fridge

Store leftover sandwich in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispness.

Freezer

Wrap the assembled, uncooked sandwich tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight before cooking as directed.

Reheat

Reheat leftover sandwich in a skillet over medium heat for 2-3 minutes per side, until hot and crisp. Avoid microwaving, as it will make the bread soggy.

Store leftover sandwich in an airtight container in the refrigerator for up to 2 days. The bread will soften, but you can reheat it in a skillet over medium heat to restore some crispness. If you have extra filling, keep it separate and assemble fresh sandwiches when ready to eat.

You can prepare the components ahead of time: split the focaccia, spread the pesto, and fold the mortadella. Keep them covered in the refrigerator for up to 2 hours.

When ready to serve, assemble and cook as directed. The sandwich is best enjoyed fresh, but you can also assemble it, wrap it in foil, and refrigerate for up to 24 hours before pressing and toasting.

Serving ideas

Serve the sandwich hot, straight from the skillet, cut in half to show off the oozing burrata. It's a meal in itself, but you can round it out with a light side dish like marinated olives, grilled vegetables, or a crisp green salad with lemon vinaigrette.

For a casual gathering, cut the sandwich into smaller pieces and serve as an appetizer — it's sure to disappear quickly.

For a heartier meal, pair it with a bowl of tomato soup or a simple minestrone. The sandwich also works well as a picnic or lunchbox item, though it's best eaten within a few hours of cooking. If you're serving it at a party, you can make several sandwiches and keep them warm in a low oven until ready to serve.

Frequently asked questions

Recipe card

Crispy Mortadella Burrata Focaccia Sandwich

Prep 10 minCook 8 minTotal 18 minServes 2

Ingredients

• 1 loaf freshly baked rosemary sea-salt focaccia (about 10 oz)
• 6 oz Bologna mortadella, thinly sliced
• 8 oz burrata cheese
• 1/4 cup pistachio pesto
• 1 tbsp extra-virgin olive oil

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

680

Protein

28 g

Carbohydrates

45 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.