Italian sandwich with Genovese pesto

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1

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person(s)

Ingredients

1 to 2 tablespoons Genoese pesto
Maison Brémond 1830

Others ingredients

1 good Italian bread (ciabatta or focaccia)
4 to 5 thin slices of mortadella
1 creamy burrata
Dried tomatoes (drained, cut into strips)
A generous handful rocket
Black pepper (optional but recommended)

Preparation

1
Cut the bread in half and, if you like, quickly toast it in the oven or toaster to make it slightly crispy.
2
Spread the pesto genovese generously on the bread base.
3
Arrange the slices of mortadella, slightly crumpled for more volume.
4
Add the sun-dried tomatoes.
5
Tear the burrata by hand and place it gently on top.
6
Add the arugula, a dash of black pepper, then close the lid.

Want
to cook ?

Genoese pesto
Maison Brémond 1830

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