Mortadella breakfast sandwich

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.

Prep time 20 mins, cook 30 mins (plus resting)

Serves 4

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 (loosely packed) sage leaves

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.