Mortadella Sandwich
Mortadella Sandwich with homemade schiacciata bread, pistachio mortadella, fresh stracciatella cheese and savory pistachio spread. This sandwich is an All'Antico Vinaio copycat, but even better!
INGREDIENTS
Pistachio Spread
- 1 cup (120g) pistachio nuts
- ½ cup grated parmesan
- zest of ½ lemon (or to taste) finely grated
- 1 small garlic clove finely grated
- olive oil
- salt to taste
Mortadella Sandwich
- 4 pieces homemade schiacciata bread or store-bought
- pistachio spread
- 8 to 10 oz stracciatella cheese (or burrata cheese)
- 9 to 10 oz pistachio mortadella (5 to 7 slices per sandwich)
- crushed pistachios
Instructions
- Make Pistachio Spread - Coarsely pulse pistachios in a food processor and reserve 1 to 2 tablespoons for garnishing the sandwiches. Add grated parmesan cheese, grated lemon zest and grated garlic, and pulse until combined. With the food processor on, slowly pour in enough olive oil until you reach a spreadable consistency. Taste and season with salt if needed.1 cup (120g) pistachio nuts½ cup grated parmesanzest of ½ lemon (or to taste)1 small garlic cloveolive oilsalt to taste
- Assemble Sandwiches - With a serrated knife, slice lightly toasted schiacciata bread in half. Next, spread 2 to 3 tablespoons of the pistachio spread on the bottom half, followed by 3 tablespoons of stracciatella cheese. Sprinkle with reserved crushed pistachios and flaky sea salt if desired. Then, add 5 to 7 slices of mortadella (adjust to your preference or to the size of your bread). Top with the other half of the bread. Serve and enjoy!
Notes
Assembled sandwiches are best eaten fresh, however, leftovers can be stored in an airtight container, in the fridge for 1 to 2 days.
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