Mortadella, Burrata & Pesto Focaccia Sandwich (Italian Style Recipe)

This mortadella, burrata and pesto focaccia sandwich is the kind of Italian-style panino that feels both indulgent and effortless. Made with silky Mortadella from Re & Sons in Perth - it delivers a flavour that genuinely tastes like it belongs in a Roman sandwich shop. Paired with creamy burrata, smoky grilled red capsicums and vibrant homemade basil pesto, all pressed into soft focaccia, this is a gourmet sandwich that turns simple ingredients into something unforgettable. 

Ingredients (serves 2-4)

Grilled Red Capsicums
- 3 red capsicums
- 2 tbsp extra virgin olive oil
- 1 garlic clove, finely sliced
- Sea salt and freshly cracked black pepper
- Fresh basil leaves, torn

Basil Pesto
- 2 cups fresh basil leaves, packed
- ½ cup Parmigiano Reggiano, finely grated
- ¼ cup Pecorino Romano, finely grated
- ⅓ cup pine nuts, toasted
- 1 garlic clove
- ½ cup extra virgin olive oil
- Sea salt, to taste

Sandwich
- 1 large focaccia loaf, sliced horizontally
- 200g Re & Sons Mortadella
- 1 large burrata (200g)
- Fresh basil leaves
- Extra virgin olive oil
- Freshly cracked black pepper

Method

1. Grill the Red Capsicums (Italian Style)
- Place whole red capsicums over a barbecue, open flame, or under a hot grill. Turn regularly until the skins are fully blackened and blistered.
- Transfer to a bowl and cover tightly to steam for 15-20 minutes. Once cooled, peel off the skins, remove seeds and stems, and tear the flesh into strips. We like to leave the peeled capsicum strips in a sieve or colander and let them drain over night to remove excess liquid.
- Toss capsicums with olive oil, sliced garlic, basil, salt and pepper. Set aside to marinate for at least 20 minutes.

2. Make the Basil Pesto
- In a food processor, combine basil, Parmigiano Reggiano, Pecorino Romano, pine nuts and garlic. Pulse until finely chopped.
- Slowly drizzle in olive oil while blending until you reach a creamy, thick pesto. Season with sea salt to taste.

3. Assemble the Focaccia Sandwich
- Lightly warm the focaccia if desired.
- Spread a generous layer of basil pesto over the base.
- Layer Re & Sons Mortadella in soft folds over the pesto.
- Add grilled red capsicums evenly across the sandwich.
- Tear burrata and distribute over the top, allowing the creamy centre to spill slightly.
- Finish with fresh basil, cracked black pepper and a drizzle of extra virgin olive oil.

Our Tip
For best results, prepare the pesto and grilled capsicums ahead of time. The flavours deepen overnight, making the sandwich even more balanced and aromatic when assembled fresh.