Mortadella Sandwich With Ricotta and Pistachio Pesto

By Genevieve Ko

Updated Oct. 17, 2023

Mortadella Sandwich With Ricotta and Pistachio Pesto
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4(386)
Comments
Read comments

Mortadella may just be the best sandwich meat there is. Run through with translucent spots of pork fat and sometimes slivers of pistachio, it’s tender yet springy when sliced deli-thin. Here, it’s layered with milky sweet ricotta to balance its savoriness, while pistachios add crunch and basil freshness. Homemade focaccia turns this simple sandwich into a life-affirming meal, but reheated bakery-bought squares have a similar effect. If your deli counter sells mortadella, ask for it very thinly sliced.

Featured in: The Easiest Homemade Bread for an Irresistible Sandwich

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:6 sandwiches
  • ½cup packed fresh basil leaves
  • ¼cup shelled pistachios
  • 2tablespoons extra-virgin olive oil
  • Salt and black pepper
  • 6(4 ½-inch) squares focaccia
  • 1¼pounds very thinly sliced mortadella
  • ¾cup fresh ricotta
  • 1lemon
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

714 calories; 44 grams fat; 13 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 6 grams polyunsaturated fat; 51 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 30 grams protein; 1889 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Finely chop the basil and pistachios together in a food processor or with a sharp knife. Transfer to a bowl, stir in the oil and season generously with salt and pepper.

  2. Step 2

    If the focaccia isn’t freshly baked, toast lightly to warm but not crisp. Split each square in half through the fluffy middles.

  3. Step 3

    Drape the mortadella over the bottom halves in wavy layered ribbons. Lightly spread the ricotta over the mortadella, then scatter over the pistachio pesto. Zest the lemon directly on top, then sandwich with the focaccia tops. Serve immediately.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
386 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Lisa

I tried this sandwich for the first time recently at the Autogrill rest area cafeteria just north of Milan. It is an amazing road trip stop if you are driving through — the first Autogrill from the 1950s. Their version was simpler with just pistachio nuts sprinkled on top of fresh mozzarella cheese and mortadella and then briefly heated in a panini press. Delicious!

jsgd8

Or in lieu of bread, make it into a pizza. You’re welcome.

AD

Use burrata ínstead of ricotta

Sean

This pesto is amazing and totally overdelivers for the amount of work put into it. If you have some good lemon olive oil it really amplifies the flavors. Also a little lemon zest is the tops!

JM

For a true “Paradisio” sandwich add mascarpone to the mix of stracciatella and pistachios. Blend in a food processor with olive oil and spread - tastes almost like Firenze!

Paul

This is a Florentine schiacciata sandwich, simplified. I make this same but turn the pistachios into "pistachio cream" in a food processor with salt and a lot of olive oil until it's spreadable, and as AD said, use burrata -- or more specifically -- stracciatella (the FILLING of a burrata, not the gelato flavor...) as a spread. I top with arugula and it's just a spectacular sandwich.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.