Mortadella Sandwich with Burrata and Pistachio Pesto

Mortadella Sandwich with Burrata Cheese and Pistachio Pesto

Mortadella Sandwich with Burrata and Pistachio Pesto

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.

Course lunch, Main Course

Cuisine Italian

Keyword Mortadella Burrata Sandwich, Mortadella Sandwich

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 1448kcal

Author Julia

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

US Customary - Metric

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