Mortadella, Burrata and Sun-Dried Tomato Pesto Sandwiches by @dennistheprescott

15 min

2 servings

🌿

25 g

Fresh basil

🥬

20 g

Arugula

🧀

120 ml

Parmigiano reggiano

🫗

4

Sun-dried tomatoes in oil

🫒

120 ml

Extra-virgin olive oil

🥜

80 ml

Pine nuts

🧄

3 cloves

Garlic

🍋

0.5

Lemon juice

🧂

Sea salt

🥖

Baguette

🧀

Burrata

🍖

Mortadella

🫒

Olive oil

⚫

Cracked black pepper

  1. Combine
    • Fresh basil
    • Sun-dried tomatoes in oil
    • Garlic

    Combine the basil, arugula, sun-dried tomatoes, garlic, lemon juice and a pinch of sea salt in a food processor and blitz.

  2. Drizzle
    • Extra-virgin olive oil

    With the food processor running, slowly drizzle in the extra-virgin olive oil.

  3. Add
    • Parmigiano Reggiano
    • Sea salt

    Add the Parmigiano Reggiano, mix, and season with more sea salt and cracked black pepper to taste.

  4. Assemble
    • Baguette
    • Burrata
    • Mortadella

    Assemble the toasted baguette with burrata, mortadella, arugula, olive oil, lemon juice, sea salt, cracked black pepper and the pesto.

Mortadella, Burrata and Sun-Dried Tomato Pesto Sandwiches by @dennistheprescott

15 min

2 servings

🌿

25 g

Fresh basil

🥬

20 g

Arugula

🧀

120 ml

Parmigiano reggiano

🫗

4

Sun-dried tomatoes in oil

🫒

120 ml

Extra-virgin olive oil

🥜

80 ml

Pine nuts

🧄

3 cloves

Garlic

🍋

0.5

Lemon juice

🧂

Sea salt

🥖

Baguette

🧀

Burrata

🍖

Mortadella

🫒

Olive oil

⚫

Cracked black pepper

Preparation Steps

  1. Step 1/4

    Combine the basil, arugula, sun-dried tomatoes, garlic, lemon juice and a pinch of sea salt in a food processor and blitz.

    🌿Fresh basil
    🥬Arugula
    🫗Sun-dried tomatoes in oil
    🧄Garlic
    🍋Lemon juice
    🧂Sea salt

  2. Step 2/4

    With the food processor running, slowly drizzle in the extra-virgin olive oil.

    🫒Extra-virgin olive oil

  3. Step 3/4

    Add the Parmigiano Reggiano, mix, and season with more sea salt and cracked black pepper to taste.

    🧀Parmigiano Reggiano
    🧂Sea salt
    ⚫Cracked black pepper
    🥄Spatula

  4. Step 4/4

    Assemble the toasted baguette with burrata, mortadella, arugula, olive oil, lemon juice, sea salt, cracked black pepper and the pesto.

    🥖Baguette
    🧀Burrata
    🍖Mortadella
    🥬Arugula
    🫒Olive oil
    🍋Lemon juice
    🧂Sea salt
    ⚫Cracked black pepper
    🔪Knife
    🪵Cutting board

Composition

Ingredients

Types

Herbs, Vegetables, Dairy, Oils, Nuts, Fruit, Spices, Grains, Bread, Meat

Ingredients

Fresh basil, Arugula, Parmigiano reggiano, Sun-dried tomatoes in oil, Extra-virgin olive oil, Pine nuts, Garlic, Lemon juice, Sea salt, Baguette, Burrata, Mortadella, Olive oil, Cracked black pepper

Notes

Fresh basil (packed, for the pesto), Arugula (packed, for the pesto, for the sandwiches), Parmigiano reggiano (grated, for the pesto), Sun-dried tomatoes in oil (for the pesto), Extra-virgin olive oil (for the pesto), Pine nuts (toasted, for the pesto), Garlic (minced, for the pesto), Lemon juice (juice of half a lemon, for the pesto, for the sandwiches), Sea salt (to taste), Baguette (toasted), Burrata (one or two balls), Mortadella (amount not given), Cracked black pepper (to taste)

Allergens

Milk, Tree nuts, Gluten

Dietetics

Dietary regimen

High-Protein, Egg-Free

Calories

680 kcal

Macro nutrients

Protein: 26g, Carbohydrates: 38g, Fat: 46g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 1150mg, Calcium: 320mg, Iron: 2.5mg, Potassium: 350mg

Vitamins

Vitamin A: 900IU, Vitamin K: 60mcg, Vitamin C: 8mg, Vitamin E: 3mg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

4 steps

Equipments

Utensils

Knife, Cutting board, Spatula

Appliances

Food processor

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Weekend, Sandwich Friday

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Italian, Italian-American

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Crunchy, Chewy

Flavors

Savory, Garlicky, Herbaceous, Nutty, Tangy, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Pesto : up to 5 days (airtight container,refrigerated,top with a thin layer of olive oil to prevent browning), Assembled sandwich : best eaten same day (refrigerate if not eating immediately,baguette will soften if stored too long)