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one focaccia sandwich cut into two halves on an ordinary plate showing loosely folded pale pink mortadella with small white fat flecks, a white ricotta layer, thick green pistachio pesto with tiny nut pieces and dark green arugula, with no salami rounds, melted cheese, tomato, loose pistachio props, chips or garnish
Andre Lewis

Mortadella Sandwich with Ricotta and Pistachio Pesto

Spread ricotta and pistachio pesto on opposite faces of the focaccia so their textures stay distinct around the folded mortadella. Drain the ricotta first if there is whey in the container. The pesto should be thick enough to cling to the bread, with small nut pieces still visible rather than a pool of oil running into the crumb. Thin mortadella slices fold into a generous layer without making a dense slab that pulls out when you bite. Add dry arugula in the center, close gently and let the filling stay cool; this sandwich does not need a hot press to bring it together.
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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 in a small food processor until finely chopped. Add olive oil, lemon juice and pepper and pulse just until a thick, slightly textured pesto forms.
  2. Spread drained ricotta evenly over the bottom focaccia halves and pistachio pesto over the cut faces of the tops.
  3. Fold mortadella loosely over the ricotta, dividing it evenly between the sandwiches. Add dry arugula without packing it tightly.
  4. Close with the pesto-spread tops and cut each sandwich across the middle. Serve cold or refrigerate promptly at 40°F or below, transporting with ice packs.