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Macknade garlic porketta burrata

5th June 2024

Recipe from Macknade: Roasted garlic, burrata, porketta & rocket pesto sandwich

Thick, squidgy slabs of Gilda Bakery sourdough - baked in Bishopsbourne and available fresh in store - are the perfect bread on which to build an Italian-inspired sandwich for National Sandwich Week. The roasted garlic pairs perfectly with gooey burrata, a homemade rocket pesto and our Macknade Porketta, stuffed with herbs, fennel, chilli & lemon. Inspired by the Italian classic, our Porketta is made by our butchers in-store and roasted by our chefs! Store the leftover pesto in an air tight jar in the fridge for up to 2 weeks to toss with pasta or to use in more sandwiches. If you don’t fancy making the pesto, we sell a great pesto on our deli that will work just as well, which we'll be showcasing in our café this week. You can also make a vegetarian version of this sandwich by omitting the cheese from the pesto and switching the porketta out for slices of roasted pepper from the jar.



  • 1x Gilda roasted garlic focaccia
  • 1x 125g ball burrata
  • 90g Macknade Porketta
  • 75g rocket
  • 1x 50g bunch basil
  • 40g hazelnuts
  • 6tbsp olive oil
  • 3 tbsp lemon juice (from approx 1 1/2 small lemons)
  • 2 tbsp grated parmesan
  • Sea salt




To make the pesto, blitz together the rocket, basil leaves (stems removed unless you have a very high power food processor or blender), hazelnuts, oil and lemon juice.

Scrape down the sides, add the parmesan and a generous amount of salt, and blitz again. Season to taste.

Split the focaccia in half down the middle and break the burrata over the lower half, using a knife to spread the creamy middle right to the edges of the bread.

Pile on the Macknade Porketta, and spread about 3 teaspoons of pesto onto the upper half.

Assemble the sandwich, and cut into half or quarters. Enjoy immediately!

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