This Mortadella and Stracciatella Sandwich with Arugula Pistachio Pesto is inspired by my recent trip to Italy. It’s my idea of the perfect sandwich. We’ve got crusty bread, thinly sliced mortadella, creamy stracciatella, homemade pistachio pesto, and peppery arugula to balance everything out. It will transport you straight to Rome!
This mortadella sandwich is one of the best things I ate in Italy, and I knew I had to immediately re-create it upon returning back home. It’s always the simplest, highest quality ingredients that come together to create the perfect bite. This sandwich is an amazing representation of that. From the crusty ciabatta, to the fresh, thinly shaved mortadella, the creamiest stracciatella cheese, homemade pesto, and sprinkle of roasted, salted pistachios, you really can’t go wrong.
This mortadella sandwich starts with a couple of my favorite things.
Really good bread and really good homemade pesto. Who would’ve thought?! 🙂
I recommend a nice, crusty ciabatta for this sandwich, but you can use whatever you like. This sandwich would also be lovely on a baguette, or even focaccia. Anything hearty enough to hold up to a healthy smear of homemade pesto and as much stracciatella as you desire.
The original sandwich that I had in Italy from All’Antico Vinaio, had pistachio cream instead of pistachio pesto, which is made by blanching and then blending pistachios to create a paste. It’s absolutely delicious, but I wanted to kick it up with some herbs and arugula, so this is my version of that sandwich.
Also, I will never be able to find the bread they used – it’s almost like a cross between a crusty focaccia and a flatbread. Unbelievable. In this case though, the ciabatta works really well. 🙂
If you’re like, “What on earth is stracciatella?” Let me enlighten you.
If you love burrata, you will undoubtedly love stracciatella. It’s essentially the same thing as what’s tucked inside of a ball of burrata cheese. Stracciatella is small pieces of mozzarella soaked in cream to yield a magnificently creamy and luxurious cheese. If you can’t find it near you, burrata will definitely work here!
It’s amazing on pizza, sandwiches, in salads, in pasta, and even just served with a loaf of crusty bread, a little olive oil, and flaky salt. Pure heaven.
Here’s a quick rundown on exactly how to make this mortadella sandwich:
- Make your pesto. All you need: arugula, flat leaf parsley, garlic, parmiggiano reggiano, lemon, pistachios, olive oil, salt, and pepper. It will make a little extra so be prepared to use it on everything! I like to stir it into scrambled eggs.
- Toast/warm your bread. My ciabatta was a day old, so I quickly ran the loaf under water (sounds weird I know, but trust me), and baked it in the oven at 300℉ for 6-8 minutes until it was rehydrated and crusty. This trick is AMAZING and totally revitalizes any bread that is a day or two old and has dried out.
- Slice your ciabatta loaf. Carefully slice the loaf lengthwise with a serrated knife.
- Assemble. Generously spread your arugula pistachio pesto on one side of the loaf, and as much stracciatella your heart desires on the other. Top with thinly sliced mortadella, chopped pistachios, and a handful or two of arugula. Slice into 4 sandwiches.
- Enjoy! These can also be cut into smaller pieces if you’re entertaining. Since the bread is so hearty, this mortadella sandwich packs well for lunches too!
I’ll say it again, the quality of ingredients used for this sandwich really make a difference.
If you can find good quality mortadella from an Italian deli, definitely use it. Same goes for fresh ciabatta. I like to get mine from a local bakery that makes it daily, but I totally understand that isn’t always an option. Any way you make it, the combination of flavors, textures, and ingredients will hopefully transport you right to the streets of Rome.
If you love this recipe, you will also love:
Warm Artichoke Bruschetta
Burrata Toast with Caramelized Peaches
Fig Olive Rosemary Whole Wheat Focaccia
Sicilian Style Meatballs
Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes
Double Tomato and Corn Bruschetta Pasta with Burrata
Burrata Baked Ziti
And don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!
Mortadella and Stracciatella Sandwich with Arugula Pistachio Pesto
This Mortadella and Stracciatella Sandwich with Arugula Pistachio Pesto is inspired by my recent trip to Italy. It's my idea of the perfect sandwich. We've got crusty bread, thinly sliced mortadella, creamy stracciatella, homemade pistachio pesto, and peppery arugula to balance everything out. It will transport you straight to Rome!
For the arugula pistachio pesto
- 1 cup packed Italian flat leaf parsley
- 1 cup packed baby arugula
- 1/3 cup shelled roasted salted pistachios
- 1/4 cup freshly grated parmiggiano reggiano
- 1 clove garlic
- juice of 1/2 a lemon
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
For the sandwich
- 1 loaf ciabatta bread, slightly warmed in the oven and sliced lengthwise
- 6-8 ounces stracciatella cheese
- 1/4 cup arugula pistachio pesto
- 1/2 pound mortadella, thinly sliced
- 2 tablespoons roasted salted pistachios, coarsely chopped
- a couple handfuls of baby arugula
Begin by making the pesto. In a food processor, combine the flat leaf parsley, arugula, pistachios, parmiggiano reggiano, garlic, lemon, olive oil, salt, and pepper. Process until smooth, scraping down the sides as needed. Season to taste with additional salt and pepper, if needed.
Make the sandwich. Spread the stracciatella on one side of the bread, and the pesto on the other. Add the mortadella to the stracciatella side of the bread. Sprinkle with chopped pistachios and top with arugula. Place the pesto side of the bread on top, and slice into 4 sandwiches. Serve.
*Trick for warming up your ciabatta if it's a day old: Preheat oven to 300℉. Quickly run your loaf of ciabatta under water and shake off any excess. Place on a baking sheet and bake for 6-8 minutes until it's rehydrated and crusty. This trick is AMAZING and totally revitalizes any bread that is a day or two old and has dried out.
*Extra pesto will keep in the fridge for up to 1 week.
Leave a Reply