Mortadella breakfast sandwich

AT A GLANCE

  • Serves 4 people

This can be made in an instant for breakfast using shop-bought Greek-style pita bread instead of your own. It's good either way.

  • 16 very thin slices of mortadella
  • 3 burrata or mozzarella, torn
  • 1 lemon, peeled and finely diced
  • 1 tbsp salted baby capers, rinsed well and dried with paper towels
  • 40 gm butter, diced
  •  
  • Pita
  • 400 gm bread flour, plus extra for dusting
  • 1 tbsp olive oil
  •  
  • Fried sage butter
  • 150 gm chilled butter, diced
  • 1 cup (loosely packed) sage leaves
01   For pita, combine flour, olive oil and ½ tsp salt in an electric mixer fitted with a dough hook and mix to combine. Add 200ml water and mix until smooth and elastic (6-8 minutes). Cover and rest for 30 minutes.
02   Meanwhile, for fried sage, heat butter in a saucepan until nut brown (2-3 minutes). Add sage, stir until crisp, then remove from butter immediately and reserve butter and sage separately.
03   Heat a large non-stick frying pan over high heat. Divide pita dough into 4 equal pieces, roll out each on a lightly floured surface to a 23cm-diameter round, then place pieces of baking paper on each. Add 2 tsp sage butter to pan, then, working with a round at a time, invert into pan, remove paper and cook, turning once, until golden brown (3-4 minutes each side).
04   Return pita one at a time to pan, top with mortadella, cheese, lemon, capers and a few torn fried sage leaves, and fry until golden, crisp and charred in places on the base (2-3 minutes). Fold pita in half, then transfer to a plate or board. Repeat with remaining pita. Drizzle with a little extra sage butter, scatter with remaining fried sage leaves, season to taste and serve warm.

Topics:

AUTUMN, BURRATA, BREAKFAST, MOZZARELLA, PITA, SANDWICH, MORTADELLA

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

FEATURED IN

May 2017

May 2017

View Full Site