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1 focaccia bread (pre-baked)
200g mini plum tomatoes
100g Parmigiano Reggiano
40g arugula lettuce
1 tablespoon extra virgin olive oil
70g pesto
250g Burrata
optional: 100g Mortadella
A tasty weekend sandwich according to an Italian recipe, that sounds good to us. In the original recipe, the sandwiches also have mortadello on them, but with our vegetarian monsters we leave that out. The sandwiches are no less tasty for that. Also a delicious sandwich to pack for your picnic.
How to make an Italian sandwich
Preheat the oven to 190°C
First bake the bread as indicated on the packaging.
Meanwhile slice the tomatoes.
Grate the Parmesan cheese coarsely.
Toss the arugula with the olive oil.
Break the Burrata (Buffalo mozzarella) coarsely.
Fetch the (fresh) pesto too.
Allow the Focaccia to cool on a wire rack.
Cut the bread into 4 sandwiches.
Open the breads lengthwise.
Spread pesto on the bottom half.
Place tomato and mozzarella on top.
Cover the mozzarella with Parmesan cheese and arugula.
Place the other half of the bread on top.
Very yummie, happy Saturday!