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Mortadella breakfast sandwich

Mortadella breakfast sandwich recipe - For pita, combine flour, olive oil and ½ tsp salt in an electric mixer fitted with a dough hook and mix to combine.

By Lisa Featherby
  • Serves 4
  • 20 mins preparation
  • 30 mins cooking plus resting
Mortadella breakfast sandwich recipe
Mortadella breakfast sandwich recipe

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.

Ingredients

  • 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 sage leaves (loosely packed)

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    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).
  • 4
    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.