I love an elaborate breakfast. I usually wake up craving a big serving of eggs, hash brows, and avocado on the side – actually, add some crisp slices of bacon to that. I’ve always been a huge breakfast eater (eat breakfast like a king kinda thing), although I like saving more extravagant options for a weekend brunch. Some days breakfast is a quick cinnamon toast or a bowl of overnight oats. Some days breakfast consists of a thick slice of sourdough bread. Topped with fatty slices of mortadella. Topped with creamy burrata cheese. Some days breakfast is Burrata & Mortadella Toast – a slightly humbler take on the prosciutto burrata one.
I’ve always loved stuffing mortadella into sandwiches – arguably my favorite of all the deli meats – I’m big on deli meats. But in this elevated version it sits pretty on top of a thick slice of toasted sourdough bread. The creamy burrata is pure indulgence, but we deserve to indulge every once in a while. If I could, I’d add burrata to everything (occasionally I do). I insist on adding a drizzle of hot honey for a hint of sweet and spiciness. Then, plently of freshly cracked black pepper. See, you barely need a step-by-step here, but I felt the need to highlight the little details – hence an entire post dedicated to a simple toast.
As a cured meat lover, I’ve always appreciated mortadella, but vaguely known about what actually goes into making this classic Italian cold cut. A quick research was in order.
okay, but what is mortadella, actually?
Long story short, mortadella is an emulsified large-format pork sausage, which means that pork meat is finely minced into a smooth paste, put into a casing, and steamed until evenly and thoroughly cooked. Do you know that famous speckled look? Well, it’s a result of fat! Actually, neck fat from the pig is ideal for mortadella because it has a high melting point. That means it’s going to stay tender but not melt. As the sausage cooks, it gives mortadella its signature silky texture.
Because of all that fatty richness, mortadella is better appreciated sliced paper-thin. That just basically means you should a bunch of slices to your sandwich!
I love the simplicity of this toast, and how quickly I can put it together. I usually eat it for breakfast, but it’s a perfect snack for anytime of the day. I like emphasizing the importance of gathering good quality ingredients, specially for something so simple, and when there’s no cooking involved. I take a quick trip to my local Italian deli, and since the mortadella is so cheap I can occasionally splurge on a few balls of burrata. I always use Trader Joe’s hot honey, but I’ve been meaning to make my own – which I’m sure I’ll turn into an interesting culinary experience and find a way to blog about. I’m sure that’ll be a wildly interesting read. Stay tuned!
Burrata & Mortadella Toast
- 2 slices sourdough bread, toasted
- 6-8 slices mortadella
- 2 ounces burrata
- olive oil
- hot honey
- freshly cracked black pepper
- Toast the bread: heat a skillet over medium heat. Add a generous amount of olive oil; add the bread to the skillet and fry each side until brown, about 3 minutes per side.
- Layer mortadella atop toast.
- Top each toast with burrata and drizzle some hot honey.
- Add black pepper and serve.
If you make this Burrata & Mortadella Toast please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!
Have you tried warming the mortadella on the skillet, before crisping the bread? and if you can warm the honey a little even better
Oh I haven’t but it sounds fantastic! Definitely gonna try it next time. Thanks for the tip!