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!
Prep Time30 minutes mins
Cook Time5 minutes mins
Total Time35 minutes mins
Course: Lunch
Cuisine: American, Italian
Servings: 4 Sandwiches
Author: Ben Racey
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)
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!
1. Focaccia - Any good, homemade focaccia will work for this sandwich! I used my 3 day potato focaccia recipe from my newsletter but feel free to use any recipe. You can find more of my focaccia recipes on the blog. Each piece of focaccia should be roughly 4"x3".
2. Meats - Feel free to use pretty much whatever sliced meat you like! Some other good choices would be prosciutto, bresaola or bacon.
3. Burrata - Burrata is similar to mozzarella but is a lot creamier! This type of cheese is best served at room temperature, so I'd recommend taking it out of the fridge 20 minutes or so before serving. You'll also need to drain the cheese before using (it's stored in water).
4. Crisps - I used Mccoys salted crisps for my sandwiches but pretty much any brand will work.
5. Making In Advance - The pesto can be made a day or 2 in advance and will need to be stored in the fridge. Make sure store it in an airtight container to prevent it discolouring. However, the sandwiches are best served straight away, otherwise the crisps won't be as crunchy.