Mortadella breakfast sandwich

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.

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2017

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