Mortadella and Burrata Sandwich

For the Garlic Confit Aioli:

Ingredients:

• 10 garlic confit cloves
• 1 cup garlic confit olive oil
• 1 tablespoon lemon juice
• 1 egg
• Pinch of flaky sea salt

Instructions:

1. Combine all ingredients in a glass container or jug just wide enough to accommodate a hand blender.
2. Blend the ingredients together gradually, ensuring the oil is fully incorporated until a thick consistency is achieved.
3. Store the aioli in an airtight container or jar in the refrigerator for up to 3 days.

For the Sandwich:

Ingredients:

• 2 slices of focaccia
• 1 ball of burrata
• 4 tablespoons green basil pesto
• 75 grams Italian mortadella
• 25 grams wild rocket
• 2 tablespoons garlic aioli (high-quality mayo can be used as an alternative)
• Olive oil, for drizzling
• Salt and pepper, to taste

Instructions:

1. Cut the focaccia into thirds lengthwise. Slice one piece of the focaccia in half horizontally.
2. Drizzle the cut side of the focaccia with olive oil and toast in a pan until golden brown.
3. To assemble the sandwich, start by spreading a layer of garlic aioli on one half of the toasted focaccia.
4. Spoon pesto over the aioli, followed by slices of mortadella, torn burrata, and wild rocket.
5. Season with a pinch of salt and pepper.
6. Top with the other half of the focaccia, then cut the sandwich in half and serve. Enjoy!