Mortadella Sandwich With Ricotta and Pistachio Pesto
Updated Oct. 17, 2023
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup packed fresh basil leaves
- ¼cup shelled pistachios
- 2tablespoons extra-virgin olive oil
- Salt and black pepper
- 6(4 ½-inch) squares focaccia
- 1¼pounds very thinly sliced mortadella
- ¾cup fresh ricotta
- 1lemon
Nutritional analysis per serving (6 servings)
714 calories; 44 grams fat; 13 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 6 grams polyunsaturated fat; 51 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 30 grams protein; 1889 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Finely chop the basil and pistachios together in a food processor or with a sharp knife. Transfer to a bowl, stir in the oil and season generously with salt and pepper.
- Step 2
If the focaccia isn’t freshly baked, toast lightly to warm but not crisp. Split each square in half through the fluffy middles.
- Step 3
Drape the mortadella over the bottom halves in wavy layered ribbons. Lightly spread the ricotta over the mortadella, then scatter over the pistachio pesto. Zest the lemon directly on top, then sandwich with the focaccia tops. Serve immediately.
Private Notes
Comments
I tried this sandwich for the first time recently at the Autogrill rest area cafeteria just north of Milan. It is an amazing road trip stop if you are driving through — the first Autogrill from the 1950s. Their version was simpler with just pistachio nuts sprinkled on top of fresh mozzarella cheese and mortadella and then briefly heated in a panini press. Delicious!
Or in lieu of bread, make it into a pizza. You’re welcome.
Use burrata ínstead of ricotta
For a true “Paradisio” sandwich add mascarpone to the mix of stracciatella and pistachios. Blend in a food processor with olive oil and spread - tastes almost like Firenze!
This is a Florentine schiacciata sandwich, simplified. I make this same but turn the pistachios into "pistachio cream" in a food processor with salt and a lot of olive oil until it's spreadable, and as AD said, use burrata -- or more specifically -- stracciatella (the FILLING of a burrata, not the gelato flavor...) as a spread. I top with arugula and it's just a spectacular sandwich.
For those who don’t eat pork, is there ANYTHING that would be a good substitute for the mortadella? I would really like to try this because it looks delicious otherwise!
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