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Mortadella & Pesto Focaccia Sandwich

  • Jan 22
  • 1 min read

Updated: Feb 3

Your new go-to lunch idea!


Focaccia dates back to Ancient Rome—baked on stone, drizzled with olive oil, and served with herbs. Today, we’re giving it a modern twist with creamy bocconcini, sun-dried tomatoes, and loads of mortadella. Quick, indulgent, and packed with Italian flavour. Perfect for lunch, brunch, or a no-fuss dinner.





🛒 INGREDIENTS (Makes one epic sandwich):


  • 1 focaccia roll (or thick slice from your local bakery)

  • 2 tbsp pesto (store-bought is fine!)

  • 80–100g @dorsognasmallgoods mortadella

  • 4–5 pieces sun-dried tomato

  • 1 handful fresh rocket

  • 2 bocconcini balls, torn

  • Olive oil

  • Salt & black pepper to taste



👩‍🍳 STEP-BY-STEP:


  1. Toast your focaccia until golden and crispy.

  2. Drizzle olive oil over both sides.

  3. Layer with rocket, sun-dried tomato, salt, and pepper.

  4. Pile on the mortadella—be generous!

  5. Tear and scatter the bocconcini for creamy, cheesy bites.

  6. Spread pesto on both bread halves.

  7. Close the sandwich, slice, and devour.



Crunchy, creamy, savoury—and seriously easy to make. Save it for later!

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