Directions
Preheat your oven to 350°F and wrap the pita bread in foil. Warm them for 10 minutes. While the pitas are heating, drain and chop the artichoke hearts. Slice the pita bread into rectangles and spread pesto on one side. Layer with mortadella, artichokes, and burrata. Season with salt and pepper, then drizzle with olive oil. Top with fresh arugula and enjoy. Serves 2.
Mortadella Artichoke Sandwich
Prep: 5 min Cook: 10 min Servings: 2
This sandwich is quick to make and absolutely delicious. It features creamy burrata, rich mortadella, and zesty pesto, all layered together. The flavors are enhanced by tangy marinated artichoke hearts. You can pair it with mixed olives or a crisp green salad to enjoy a fulfilling lunch or a light evening meal.
Ingredients
- 2 slices Pita Bread
- 8 slices Mortadella
- 1/2 cup Arugula
- 1 ball Burrata Mozzarella
- 1/2 jar Cento Marinated Roman Artichokes (19.6 fl oz), drained and chopped
- 2 tbsp Cento Basil Pesto Sauce
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
- Preheat your oven to 350°F and wrap the pita bread in foil. Warm them for 10 minutes. While the pitas are heating, drain and chop the artichoke hearts. Slice the pita bread into rectangles and spread pesto on one side. Layer with mortadella, artichokes, and burrata. Season with salt and pepper, then drizzle with olive oil. Top with fresh arugula and enjoy. Serves 2.
