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This Mortadella Sandwich is a bold, flavor-packed Italian panini stacked with creamy burrata cheese, layers of mortadella (an Italian cold cut made from pork), and fresh pistachio-basil pesto on toasted ciabatta. It's what I make when I want a picnic-worthy, deli-style sandwich that tastes like summer vacation in Tuscany.
Famous Italian Panini Sandwich
This sandwich is inspired by Florence's legendary All'Antico Vinaio sandwich shop and their famous "La Paradiso"-a wildly popular Italian deli panini packed with salty, creamy, and herby flavors. It brings together classic ingredients like Bologna's prized pistachio mortadella (a type of Italian cold cut made from pork), Southern Italy's beloved burrata, also known as stracciatella (creamy mozzarella cheese), and a savory pistachio cream or pesto.
For this sandwich, the traditional bread is either ciabatta or schiacciata-a rustic Tuscan flatbread that's crisp outside and airy inside, made famous by Florence's All'Antico Vinaio. If you can't find schiacciata, use ciabatta, focaccia, or another crusty Italian bread.
What is Mortadella?
Mortadella is an Italian cold cut made from finely ground pork, cubes of pork fat, and spices-sometimes with pistachios. It's mild, slightly sweet, and has a smooth, silky texture. Mortadella originates from Bologna and is one of Italy's oldest and most iconic cured meats, dating back centuries.
Italian Mortadella vs. American Bologna
Mortadella and American bologna are related, but they're not the same. Mortadella is the original Italian sausage from Bologna, Italy-made with finely ground pork, cubes of pork fat, and sometimes pistachios or spices. It has a delicate, mildly spiced flavor and a luxurious, silky texture.
American bologna was inspired by mortadella but is usually blander, made from various meats, and lacks the cubes of fat and traditional flavor. So, mortadella is the real Italian classic; American bologna is a simpler, less flavorful version.
What is Burrata (Stracciatella)?
- Burrata is an Italian cheese made from mozzarella and cream. It looks like a ball of fresh mozzarella, but when you cut it open, it's filled with soft, rich, creamy cheese curds and cream-this inside mixture is called stracciatella. Burrata is buttery, mild, and extremely creamy.
- Stracciatella is the soft, shredded cheese mixture inside the burrata-essentially the best part!
- Both are mild, buttery, and ultra-creamy, originally from Southern Italy and perfect for salads, sandwiches, or spreading on bread.
My #1 Tip for Mortadella Sandwiches
To add mortadella to this sandwich Italian-style, layer it generously and loosely-don't just slap on flat slices. Italians often fold or ruffle the mortadella, piling up several thin slices so you get plenty of airy, pillowy layers in each bite. This gives the sandwich height, volume, and that authentic, eye-catching look. Don't press it down; let the mortadella stay tall and inviting, just like they do in Florence.
The Ingredients & Substitutions
- Alternative Meats: Swap mortadella with prosciutto, salami, or turkey.
- Cheese: Replace burrata with fresh mozzarella or stracciatella cheese.
- Nut Substitutes: Use pine nuts, walnuts, or almonds instead of pistachios.
- Make it Vegetarian: Omit the mortadella and add grilled veggies such as zucchini, bell peppers, or eggplant.
- Breads: Experiment with different breads like baguette, sourdough, or focaccia.
- Additional Toppings: Include sun-dried tomatoes, olive tapenade, or arugula leaves.
How to Make Pistachio Pesto
- Blend basil, pistachios, and garlic in a food processor until finely chopped.
- With the machine running, slowly drizzle in olive oil until smooth, scraping down the sides as needed.
- Add Parmesan and blend briefly, then season with salt and pepper to taste.
How to Make Mortadella Sandwich
- Slice the ciabatta rolls and brush the cut sides with olive oil.
- Toast, cut side down, in a skillet until golden and crisp.
- Generously spread pesto on the toasted sides, then layer with mortadella and torn burrata.
- Sprinkle with black pepper and, if you like, a drizzle of balsamic glaze.
- Top with the remaining ciabatta halves, pesto side down, and serve.
What to Serve with Mortadella Sandwich
- Arugula Salad with Apples, Cranberries, and Pecans
- Arugula Salad with Lemon Zest, Parmesan, and Balsamic Dressing
- Tomato Coconut Soup with Toasted Cashews
- Grilled Peaches
More Recipes with Burrata Cheese
Mortadella Sandwich with Burrata and Pistachio Pesto
Ingredients
For the Pistachio Pesto:
- 1½ cups fresh basil leaves packed
- ⅓ cup shelled pistachios salted
- 2 cloves garlic
- ⅓ cup parmesan cheese grated
- ⅓ cup extra-virgin olive oil
- salt and black pepper to taste
For the Sandwich:
- 2 ciabatta rolls
- ¾ pound mortadella thinly sliced
- 8 ounces burrata cheese
- extra virgin olive oil for brushing
- black pepper
- balsamic glaze optional
Instructions
Make Pistachio Pesto:
- Combine the basil leaves, pistachios, and garlic in a food processor or blender. Pulse the mixture until the ingredients are finely chopped and well combined.
- With the processor running on low speed, slowly drizzle in the extra-virgin olive oil. Continue blending until the mixture becomes a smooth and emulsified sauce, pausing occasionally to scrape down the sides of the bowl with a spatula.
- Add the grated Parmesan cheese to the pesto and blend briefly to incorporate it into a cohesive sauce.
- Taste and season with salt and pepper. Transfer the pesto to a bowl and set it aside.
Assemble the Sandwich:
- Slice ciabatta rolls in half if not pre-sliced. Lightly brush the cut sides with extra virgin olive oil.
- Heat a skillet over medium heat. Place the ciabatta halves cut side down on the hot pan. Toast them for 2 to 3 minutes, or until the bread is golden brown and crispy.
- Generously spread the pesto on the toasted sides of each ciabatta half.
- Divide the mortadella equally between the two sandwiches, layering generous amounts over the pesto on the bottom half of each roll.
- Tear the burrata cheese into pieces and distribute it evenly over the mortadella on each sandwich.
- Sprinkle a pinch of freshly ground black pepper over the fillings. If desired, drizzle on a little balsamic glaze.
- Place the top half of the ciabatta roll over the fillings, pesto side down.
Notes
- Make Ahead: If you need to prepare the sandwiches ahead of time, assemble them without the pesto and burrata to prevent sogginess. Wrap them tightly in plastic wrap and store in the refrigerator for up to 1 day.
- Leftovers: Consume any leftover assembled sandwiches within 24 hours for the best quality and safety.
- Adjusting for Salted Pistachios: Since the pistachios and Parmesan cheese are salty, give the pesto a taste before adding any extra salt.
- Pesto Consistency: If your pesto is too thick, you can thin it out with a little more olive oil or a splash of warm water. You can also use my creamy basil pesto instead of pistachio pesto.
- Serving Suggestions: Serve the sandwich with a simple side salad (arugula salad works especially well), kettle chips, strawberry mocktail, or even grilled peaches in the summer.
Pesto Storage:
- Fridge: Place any leftover pesto in an airtight container. Pour a thin layer of olive oil on top to minimize air exposure and prevent browning. Store in the refrigerator for up to 5 days.
- Freezer: You can also freeze the pesto in ice cube trays. Once frozen, transfer the pesto cubes to a freezer-safe bag or container. They can be stored for up to 3 months. Thaw in the refrigerator before use.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
Probably the best sandwich I have ever made!
Thank you so much, Jane, I am so happy you think so! 🙂
I made this with high-quality ham because I couldn't find mortadella, and it worked great! Great flavor, the burrata cheese is what makes it.
I’m so glad to hear that, Amy. Thank you for the wonderful feedback. 🙂
Expensive ingredients, so not likely to make it again - but OMG! Fabulous flavors. Might be the best sandwich I have ever eaten!
Yes, it's definitely a splurge sandwich!! 🙂 But ohhh I’m so glad you thought it was worth it 🙂