Preheat your oven to 120°C (250°F). Peel several cloves of garlic and place them in an ovenproof dish, then submerge them completely with olive oil. Bake for about 2 hours, or until the garlic is soft and golden.

Once your garlic is ready, transfer the confited cloves along with the oil into a food processor. Add fresh lemon juice, a raw egg, and a sprinkle of salt to taste. Blend the mixture on high until it emulsifies into a thick, creamy aioli.

Slice the focaccia in half horizontally. Preheat your skillet or grill over medium heat, then place the sliced focaccia cut-side down. Toast for about 2–3 minutes or until lightly golden and crisp.

Spread a generous layer of the homemade garlic confit aioli on one half of your toasted focaccia. Layer the mortadella curls over the pesto, followed by pieces of creamy burrata and fresh rocket.

Place the other half of the focaccia on top to close your Mortadella and Burrata Sandwich. Use a sharp knife to slice it in half diagonally and serve immediately while warm.