Name: Mortadella, burrata & pistachio pesto ciabatta
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 ciabatta loaf; 8 slices of mortadella; 2 burrata or mozzarella balls, drained, patted dry and torn into chunks; 50g pitted green olives roughly chopped; 60g rocket; olive oil for drizzling; 1 small garlic clove; 50g pistachios; 30g basil; 30g parmesan broken into chunks or grated; 1 lemon zested, plus ½ juiced; 5-6 tbsp extra virgin olive oil

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Mortadella, burrata & pistachio pesto ciabatta

Mortadella, burrata & pistachio pesto ciabatta

Cassie Best

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Serves 4

Easy

Prep: 15 mins - 20 mins

plus at least 30 mins chilling

A star rating of 3.6 out of 5.3 ratingsRate

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Find mortadella for this sandwich stunner in delis or some supermarkets – it’s a luncheon meat made of ground cured pork, often studded with pistachios

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Ingredients

Nutrition

Units:

MetricUS

1 ciabatta loaf
8 slices of mortadella
2 burrata

or mozzarella balls, drained, patted dry and torn into chunks
50g pitted green olives

roughly chopped
60g rocket
olive oil

for drizzling

For the pesto

1 small garlic clove
50g pistachios
30g basil
30g parmesan

broken into chunks or grated
1 lemon

zested, plus ½ juiced
5-6 tbsp extra virgin olive oil

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Nutrition: Per serving

kcal700
fat48g
saturates17g
carbs36g
sugars3g
fibre4g
protein29g
salt2.4g

Method

step 1

First, make the pesto. Peel the garlic clove and blitz with the rest of the pesto ingredients in a food processor until smooth and bright green. Season with salt and chill until needed. Will keep chilled for up to a week.
step 2

Slice the ciabatta in half through the equator and toast the cut sides under a hot grill for a few minutes until lightly charred. Spread the pesto evenly over the top, then arrange the mortadella, burrata, olives and rocket over the base and drizzle over a little olive oil. Sandwich with the top of the loaf, wrap firmly in baking parchment and secure with kitchen string.
step 3

For best results, put the sandwich in the fridge and top with a chopping board and a few heavy cans to press it down. Chill for at least 30 mins, or overnight. Cut into four pieces to serve.

Recipe from Good Food magazine, May 2024

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A star rating of 3.6 out of 5.3 ratings

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