Italian Mortadella & Burrata Ciabatta Sandwich

Name: Italian Mortadella & Burrata Ciabatta Sandwich
Prep time: 10 min
Total time: 10 min
Yield: 1 generously filled sandwich
Ingredients: 1 Homemade ciabatta roll; to taste Homemade pesto alla Genovese; 1 Fresh tomato, sliced; 1 ball Fresh burrata; a drizzle Extra virgin olive oil; to taste Freshly ground black pepper; to taste Thinly sliced Italian mortadella; 1 handful Lamb's lettuce (mâche)

This Italian mortadella and burrata sandwich is all about contrasting textures: crisp ciabatta, fragrant basil pesto, juicy tomatoes, creamy burrata and thinly sliced mortadella, finished with fresh lamb’s lettuce.

It is easy to assemble in about 10 minutes once the bread is ready. For the best result, use freshly baked homemade no-knead ciabatta — the crust is crisp and the middle is light and airy.

Estimated calories: approximately 900 kcal per whole sandwich, assuming one ciabatta roll from the eight-roll recipe, 125 g burrata, 50 g mortadella, 20 g pesto, 5 g olive oil, a 120 g tomato and 15 g lamb’s lettuce. Amounts added to taste and the size of the burrata will change the estimate.

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Homemade ciabatta sandwich with mortadella, burrata, pesto and fresh tomato

Main dishes

Prep time
10 minutes (with ready-made ciabatta)

Cook time
No cooking required

Total time
10 minutes (plus bread-making time if homemade)

Approx. calories
900 kcal
per serving

Ingredients Instructions Video Tips

Ingredients

Choose your units:

Ingredients (for 1 generously filled sandwich):

Homemade ciabatta roll: 1
Homemade pesto alla Genovese: to taste
Fresh tomato, sliced: 1
Fresh burrata: 1 ball
Extra virgin olive oil: a drizzle
Freshly ground black pepper: to taste
Thinly sliced Italian mortadella: to taste
Lamb's lettuce (mâche): 1 handful

Equipment

Bread knife

Cutting board

Spoon or small spatula

Colander or salad spinner

Vasko’s Tips

Fresh homemade ciabatta makes the biggest difference. Find the full no-knead ciabatta recipe linked above.

Wash and thoroughly dry the lamb's lettuce so it does not make the bread soggy.

Serve immediately for the best contrast between crisp bread and creamy filling.

Instructions

1. Prepare the vegetables

Wash and thoroughly dry the lamb's lettuce. Slice the fresh tomato into thin rounds.

2. Cut the ciabatta

Slice one ciabatta roll horizontally. For extra crunch, briefly toast the cut sides if the bread is no longer fresh.

3. Spread the pesto

Spread a generous layer of homemade pesto alla Genovese over the bottom half of the ciabatta.

4. Add the tomato

Arrange the tomato slices evenly over the pesto.

5. Add and season the burrata

Tear one burrata over the tomatoes and gently spread its creamy centre. Season with a little freshly ground black pepper and drizzle with extra virgin olive oil.