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