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Straight on shot of sandwich halves stacked on top of each other with creamy cheese and pesto

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!

Course Lunch, Main, Main Course, Sandwich
Cuisine Italian
Keyword cold mortadella sandwich, italian mortadella sandwich, mortadella italian sandwich, mortadella pistachio sandwich, mortadella sandwich, mortadella sandwich recipe, pistachio pesto, stracciatella sandwich
Prep Time 25 minutes
Servings 4

Ingredients

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

Instructions

  1. 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.

  2. 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.

Recipe Notes

*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.