Mortadella, burrata & pistachio pesto ciabatta
- Preparation and cooking time
- Prep: -
- plus at least 30 mins chilling
- Easy
- Serves 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
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
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.
