Mortadella Pistachio Sandwich
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Crisp toasted ciabatta, a thin layer of pistachio paste, loosely folded mortadella and soft burrata each bring a different texture, and none of them should be pressed flat.
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Folding rather than stacking the mortadella keeps the sandwich airy. Peppery arugula and a thread of balsamic glaze cut through the fat of the ham and cheese.
Ingredients
Instructions
- 1
Wash the 30 g arugula and dry it thoroughly, then split the burrata in half so it is ready to layer.
Excess moisture will soften the ciabatta too quickly, so drain the cheese if needed.
- 2
Split the 2 ciabatta rolls horizontally and heat a dry pan over medium-low heat.
Toast the cut sides first for about 2 minutes, removing them when the edges feel crisp but the bread is not hard.
- 3
While the toasted sides are still warm, divide the 2 tablespoons of pistachio paste over the inside surfaces.
Spread it thinly to the edges so every bite has an even pistachio flavor.
- 4
Place the arugula on the bottom halves first, then fold and layer the 100 g mortadella over it.
Keep the slices loose instead of pressing them flat, so the sandwich has height and a tender bite.
- 5
Set the burrata over the mortadella and sprinkle on 1 tablespoon of crushed pistachios.
Drizzle only 1 teaspoon each of olive oil and balsamic glaze, using thin lines so the filling does not slide.
- 6
Cover with the top halves and press lightly with your palm for only about 3 seconds to set the layers.
If the filling starts to move, pause, then cut the sandwiches in half and serve right away.
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