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Mortadella Sandwich with Ricotta and Pistachio Pesto on a plate
Andre Lewis

Mortadella Sandwich with Ricotta and Pistachio Pesto

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1/4 cup unsalted shelled roasted pistachios
  • 1/4 cup loosely packed fresh basil leaves
  • 1 tbsp finely grated Parmesan
  • 1/2 small garlic clove
  • 2 tbsp olive oil
  • 1 tsp fresh lemon juice
  • 1/8 tsp black pepper
  • 1/3 cup whole-milk ricotta drained of any pooled whey
  • 4 oz thinly sliced ready-to-eat mortadella
  • 1/2 cup baby arugula washed and thoroughly dried
  • 2 squares plain focaccia about 4 oz each, split horizontally

Method
 

  1. Pulse pistachios, basil, Parmesan, and garlic finely in a small food processor. Add oil, lemon juice, and pepper; pulse just until thick, slightly textured pesto forms.
  2. Spread drained ricotta evenly on bottom focaccia halves; spread pesto on top cut faces.
  3. Loosely fold mortadella over ricotta, dividing evenly. Add dry arugula without packing tightly.
  4. Close with pesto tops; cut across middle. Serve cold or promptly refrigerate at 40°F or below; transport with ice packs.