3 Meat, Pesto & Burrata Focaccia Sandwich
This homemade focaccia sandwich is filled with 3 types of meat, basil pesto, creamy burrata, sliced tomato & crunchy salted crisps. It’s simple but super tasty!
Focaccia is easily one of my favourite types of breads to make sandwiches with & when you fill it with slices of cured meat, a homemade pesto, perfectly seasoned tomato slices, creamy burrata & crunchy salted crisps, you have yourself a next level lunch dish!
This style of sandwich is super customisable, so feel free to change it up to suit your tastes. Maybe swap out the pesto for some garlic mayo or use a different mix of meats. The sky’s the limit with this one…
If you’re looking for more lunch inspiration, take a look at our ever growing collection of lunch recipes. There’s something for everyone here, from vibrant salads, to next level sandwiches & homemade scotch eggs.
Sandwich Components
Here’s what I used in this super tasty focaccia sandwich! The great thing about this one, is that you can use pretty much whatever mix of meats that you like. Plus, you can swap the cheese & pesto out for something else if you’d prefer. Basically, you can make it however you like! Anyway, here’s what went in my sandwich…
Homemade Focaccia
Possibly the most important part of any sandwich is the bread! Now, you can use pretty much any focaccia for this one but I’d really recommend making your own. I used my 3 day potato focaccia recipe from my newsletter but any of our focaccia recipes will work!
So for this batch of sandwiches, you’ll need 4 pieces of focaccia & each piece should measure roughly 4″x3″.
3 Types Of Meat
As the name of this recipe suggests, there’s 3 different types of sliced meat in these sandwiches! I went with honey roasted ham, salami & mortadella. However, you can use pretty much whatever meat you like! Some other good choices would be prosciutto, bresaola or bacon.
Basil Pesto
We’re making our own basil pesto! This is made the classic way, by blending fresh basil leaves with toasted pine nuts, parmesan, garlic, olive oil & lemon juice. If you’re not a pesto fan, I’d recommend going with some confit garlic mayo instead.
Sliced Tomato
For the best flavour, make sure to use a good quality beef tomato, sliced nice & thin! Also, it’s best to serve tomatoes at room temperature then season each slice with sea salt & freshly cracked black pepper.
Burrata
Burrata is an Italian cheese, that’s similar to mozzarella but is even creamier! This cheese has a mozzarella shell & a creamy filling that’s made with cream & mozzarella curds (stracciatella) and is best served at room temperature.
Salted Crisps
Crisps in sandwiches might seem strange but trust me, it works! They add crunch, texture & flavour. For this sandwich, we’re using salted crisps as they complement the flavours from the rest of the filling nicely. I used Mccoys crisps but pretty much any brand will work.
Frequently Asked Questions
Yes, pesto can be made in advance and should be stored in the fridge & used within a couple of days. To prevent the pesto discolouring, it’s best to store it in an airtight container.
Feel free to swap the focaccia out for another type of bread if you’d prefer but focaccia really is the best choice for this style of sandwich! However, a really good sandwich bread would work as well. I’d recommend my potato sandwich loaf!
Wrapping sandwiches in baking paper keeps them fresh & helps them hold their shape when you cut them in half! To wrap a sandwich, take a large sheet of baking paper then place your sandwich in the middle. Next, bring the 2 horizontal edges up & over the sandwich then fold the edges down a half inch then crease. Repeat the folding process until you reach the top of the sandwich. Then to finish, you can fold the 2 edges underneath the bottom of the sandwich or scrunch them up like a cracker.
More Lunch Recipes To Try!
- Tomato, Peach & Crispy Prosciutto Salad
- Everything Bagel Salad With A Cream Cheese Schmear
- Guinness Welsh Rarebit
- Creamy Garlic Mushrooms On Toast With Poached Eggs
- Roast Chicken & Giant Couscous Salad
- Watermelon, Honey Glazed Halloumi & Za’atar Salad
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3 Meat, Pesto & Burrata Focaccia Sandwich
Equipment
- Small Frying Pan
- Small Blender/Food Processor
Ingredients
Basil Pesto
- 20 g Pine Nuts
- 30 g Fresh Basil Leaves
- 20 g Parmesan (Grated)
- 1 Garlic Clove
- 50 g Olive Oil
- 2 tsp Lemon Juice
The Sandwich
- 4 Pieces Of Focaccia (See Notes)
- 1 Large Beef Tomato
- 100 g Salami
- 100 g Sliced Ham
- 100 g Mortadella
- 2 Burrata (Room Temperature)
- 50 g Salted Crisps (See Notes)
Instructions
Basil Pesto
- Place the pine nuts into a small frying pan then cook over a medium heat until golden brown, shaking the pan regularly. This will take 3-4 minutes. Once toasted, transfer the pine nuts to a bowl & leave to cool.
- Add the toasted pine nuts into a blender, along with the basil leaves, grated parmesan, garlic, olive oil & lemon juice. Blend into a smooth sauce then season to taste with salt & pepper. Store the pesto in the fridge until needed.You can use a food processor or a small blender to make the pesto.
The Sandwich
- Cut each piece of focaccia in half horizontally. Spread a generous amount of pesto onto the bottom half of each piece.
- Thinly slice the beef tomato then place a couple of slices onto each sandwich. Season the tomatoes with sea salt & freshly cracked black pepper.
- Divide the sliced meats between the sandwiches. I placed the salami on first, followed by the ham then the mortadella.
- Next, cut the burratas in half then place a half on top of each sandwich. Use a spoon or a table knife to spread the cheese over the meat then season with salt & pepper and drizzle with olive oil.
- To finish, top each sandwich with a generous amount of salted crisps then the other pieces of bread.
- Once the sandwiches are assembled, I like to wrap each one up in baking parchment then cut in half with a sharp serrated knife!
