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Imagine sitting in a sunny Italian deli and grabbing a bite of that super thin mortadella, soft burrata, and punchy pistachio pesto all stuffed in fresh bread. I tried a bunch of versions, chasing that sandwich I once had in Florence—this one finally did it. Honestly, it feels like a quick getaway between slices.
My buddy, fresh from a year living in Bologna, took a bite last week—his eyes actually watered up. Some tastes just take you right back to the good times, you know?
Irresistible Ingredients
- Pistachio Pesto: Brings a deep, nutty flavor regular pesto can't pull off
- Focaccia or Ciabatta: Go for good Italian bread for your base
- Mortadella: Sliced super thin, usually dotted with those pistachios
- Creamy Burrata: This cheesy goodness is the star—don't swap it
- Extra Pistachios: Throw a few more in for a topping that snaps when you bite
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Building Your Sandwich
- Cheese First:
- Crack the burrata open and let that middle ooze right onto the bread. It’s messy—in the best way.
- Add the Mortadella:
- Fold the mortadella in loose, wavy layers right over the cheese. Don’t pack it down, let it breathe.
- Pesto Party:
- Spread a thick layer of pistachio pesto on top—get every corner. This is what changes the whole vibe.
- Bread Time:
- Grab that Italian loaf, maybe give it a light toast. Warm, not crunchy, is the sweet spot.
When I made this the first time, I smushed it like any old sandwich. Bad call. Now I just let the layers sit naturally for better texture.
Awesome Balance
Let each part do its thing—no one flavor should take over. It's like everyone's got a spotlight in this band.
Fun Ways to Serve
Slice on the diagonal so it looks cool, toss a few olives on the plate, and pour a little Italian wine if you’re feeling fancy.
Switch Things Up
Toss in some arugula for a peppery bite, or grill the whole thing like a panini. I sometimes finish with hot honey for a sweet kick.
Keeping It Fresh
Just eat it soon—it’s never as good later. But honestly, leftovers aren't really an issue with this one.
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This combo proves the right stuff, put together simply, makes a meal you’ll dream about later. Brings those Italian feels right into your day.
Recipe FAQs
- → What type of bread works best?
- Italian breads like ciabatta or focaccia are great—you’ll get a nice texture if you toast them lightly.
- → Can I make it ahead?
- It’s better fresh since burrata can get messy. You can make the pesto in advance and assemble the sandwich right before eating.
- → What’s a good swap for burrata?
- Fresh mozzarella is a decent alternative, but the texture will be slightly different.
- → How should I store leftover pesto?
- Keep it in a sealed container in the fridge for up to a week. Top it off with some olive oil before sealing to keep it fresh.
- → Where can I buy mortadella?
- Try Italian specialty shops, well-stocked supermarkets, or check the deli counter for options.