Schiacciata Margherita with mortadella and burrata

Created byAndrzej Wiesławski

Ingredients(for 1 serving)

30 g mortadella, slices

30 g burrata, pieces

10 g rocket

5 g pistachios, chopped

extra: truffle oil

Difficulty

Basic

Cooking time

5 + 5 min

Price range

The fastest sandwich with the biggest wow-factor? Undoubtedly this one Schiacciata Margherita. The bread is already flavoured with tomato, mozzarella and oregano, so all you need to do is top this Italian delicacy to your liking with extra charcuterie, cheese and/or vegetables. Tip: anything goes, so change it up every month and feel free to turn it into a "Sandwich of the month"

Setup

Defrost and bake the schiacciata as indicated on the packet.

Preparation

Top the schiacciata with the mortadella, burrata and rocket.
Season with freshly ground salt and pepper, the pistachios and - optionally - some truffle oil.
Serve immediately!

Tips from the chef

Tip 1

"Want to reduce costs and/or appeal to veggie customers? Then leave out the mortadella and add some extra burrata and/or grilled vegetables. Or how about sun-dried tomatoes?"

Tip 2

"You can only serve this schiacciata lukewarm or warm because it's too chewy when cold. However, you can defrost the bread first and bake it at the last minute. That way, no bread goes to waste."

Tip 3

"Try as many different variations on this filled schiacciata as you like. Include at least three flavours at a time, namely meat and/or cheese, vegetables and fresh Italian herbs such as basil."

Did you know?

Schiacciata is inspired by traditional recipes, prepared with high-quality ingredients with respect for traditional baking methods. The unique biga dough is fermented Italian style with just 3 ingredients: water, flour and yeast. The baker then presses gently into the dough with their fingers to create an authentic artisanal look and proofs the dough five times for a soft lamination and an airy dough. This is then baked according to the Romana method: briefly, on stone and at a high temperature.