Mortadella Sandwich with pistachio pesto and burrata offers a wonderful contrast of textures — savory mortadella, creamy burrata, herbaceous pistachio pesto and crunchy chopped pistachios. It’s an elevated sandwich you’ll want to make again and again.
Serve it alongside a simple Italian fruit salad for a light, refreshing meal.
Why You’ll Love This Recipe
Variations of this mortadella sandwich appear across Italy because the combination of flavors is simply irresistible. If a trip to Italy isn’t in your plans, this salty, nutty, creamy sandwich will transport your tastebuds.
This version is inspired by a classic popular panino and relies on high-quality ingredients — thinly sliced mortadella, bright pistachio pesto and fresh burrata — to deliver authentic Italian flavor with minimal effort.
Table of Contents
- Why You’ll Love This Recipe
- Simple Ingredients
- How To Make A Mortadella Sandwich
- Substitutions
- Variations
- FAQs
- Top tips
- Storage
- More Italian Recipes
- What To Serve With This Recipe
- Mortadella Sandwich Recipe
Simple Ingredients
This five-ingredient sandwich is quick to assemble yet tastes like something from a fine deli. Use the best ingredients you can find for the most satisfying results.
- Mortadella: A delicate Italian cured meat, usually thinly sliced and often studded with pistachios. Pick thin slices from your deli or specialty market.
- Pistachio pesto: A twist on classic basil pesto made with pistachios, basil, garlic, Parmesan and olive oil. You can make it fresh or buy a good-quality jar.
- Focaccia or ciabatta: Both breads work well — focaccia gives a soft crumb with a crisp top, ciabatta brings a chewy, rustic texture.
- Burrata: Fresh burrata has a creamy interior that’s perfect for spreading into the sandwich.
- Fresh pistachios: Shelled and roughly chopped to sprinkle on top for crunch and visual appeal.
See the recipe card below for exact quantities and servings.
How To Make A Mortadella Sandwich
This sandwich is fast to assemble and ideal for a quick lunch, picnic or light dinner.
Make or prepare the pistachio pesto according to your preferred recipe.
Pesto ready to use.
Slice the focaccia or ciabatta horizontally to create a top and bottom for each sandwich. Lightly toast if you prefer added texture.
Spread a generous layer of pistachio pesto on the bottom half of each bread piece.
Layer thin slices of mortadella evenly over the pesto.
Carefully tear the burrata into pieces.
Distribute the torn burrata over the mortadella layer.
Sprinkle chopped pistachios on top, then place the top half of the bread on each sandwich to finish.
Serve whole or halved. These sandwiches are ideal for a summer picnic or a casual lunch — simple, fresh and full of character.
Substitutions
- Mortadella alternatives: Try prosciutto, capicola or your favorite salami for different flavor profiles.
- Pesto swaps: If pistachios aren’t available, make pesto with almonds, walnuts or pine nuts.
- Bread options: Sourdough, kaiser rolls, whole wheat or multigrain all work well.
- Cheese swaps: Fresh mozzarella, provolone, creamy goat cheese, ricotta or mascarpone can replace burrata, each bringing a slightly different texture.
Variations
Try these variations to change the sandwich’s character:
- Add crunch: Sliced cucumber, thinly sliced fennel or pickled onions increase textural contrast.
- Make it spicy: Add spicy salami or mix red pepper flakes into the pesto.
- Sweet and savory: A thin smear of fig jam or honey pairs beautifully with the salty mortadella and nutty pesto.
- Grilled panino: Brush the bread with olive oil and press in a panini maker or grill pan until golden and slightly melty.
- Crispy mortadella version: Fry small stacks of mortadella until edges crisp, top with provolone and serve on a roll with mayo and mustard for a hot variation.
FAQs
Mortadella is an Italian cured meat similar to bologna, often seasoned with black pepper and studded with pistachios for added flavor and texture.
Yes. Fresh mozzarella, provolone or creamy goat cheese are good substitutes. Ricotta or mascarpone can work too but will change the texture.
Top tips
- Choose quality ingredients: Fresh burrata, good mortadella and bright pesto make a noticeable difference.
- Slice thinly: Thin, even slices of meat and bread create a balanced bite where every ingredient is present.
Storage
- Wrap tightly: Once assembled, wrap the sandwich in foil or plastic to keep it intact and prevent drying.
- Refrigerate: Store wrapped sandwiches in the fridge if not eaten right away.
- Eat promptly: For the best texture and flavor, consume within 1–2 days to avoid soggy bread and loss of freshness.
More Italian Recipes
Looking for other Italian dishes? Try classic lasagna, a spicy arrabbiata sauce, or stuffed braciole for hearty meals that showcase traditional flavors.
What To Serve With This Recipe
This sandwich pairs beautifully with crispy oven-roasted potatoes, a creamy potato salad or a crisp green salad with seasonal berries and goat cheese for a balanced plate.
Mortadella Sandwich Recipe
Ingredients
- 16 slices Sliced Mortadella, approximately 3–4 slices per sandwich
- Homemade pistachio pesto
- 8 slices Focaccia or ciabatta bread, enough for the number of sandwiches you’re making
- 4 small balls Burrata cheese, 1 small ball per sandwich
- Fresh pistachios, shelled and chopped for sprinkling
Instructions
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Slice focaccia or ciabatta horizontally. Toast lightly if desired.
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Spread pistachio pesto on the bottom half of each bread slice.
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Layer mortadella over the pesto.
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Tear burrata into pieces and distribute over the mortadella.
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Sprinkle chopped pistachios on top.
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Place the top half of the bread to finish and serve whole or halved.
Notes
- Choose quality ingredients: Fresh burrata, good mortadella and bright pesto matter.
- Slice thinly: Thin, even slices create balanced bites.
Nutrition
Nutrition information is an approximation.