Burrata & Antipasti Focaccia Sandwiches

Serves6-12 people
Burrata & Antipasti Focaccia Sandwiches

Take your picnic to the next level with these Italian-inspired focaccia sandwiches. They're filled with a creamy layer of burrata, sweet sundried tomatoes and tender grilled artichokes. A handful of peppery roclet adds bite.


  • 600g rosemary & sea salt focaccia
  • 4 tbsp fresh basil pesto
  • 250g burrata
  • 200g jar sundried tomatoes
  • 190g jar grilled artichokes with herbs and spices
  • 25g rocket

Prep: 15 mins | Cook: nil

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1. Use a large, serrated knife to slice the focaccia in half horizontally. Place the base on your work surface. Drizzle over the pesto, making sure to cover the base.
2. Drain the two balls of burrata and then place them on top of the focaccia base. Break it up and spread them out over the focaccia.
3. Drain the sundried tomatoes and grilled artichokes. Arrange them on top of the burrata. Drizzle over a little olive oil from the sundried tomato jar and crack over some black pepper. Top with a few handfuls of rocket.
4. Place the top of the focaccia on top of the sandwich and light press down. Slice the focaccia into 6 squares, then slice each square in half to make a triangle. You should have 12 sandwiches. Wrap a paper napkin around each focaccia sandwich and secure it with a cocktail stick. The sandwiches are best eaten with 2-3 hrs of being made.
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