Burrata Sandwich with Mortadella & Pistachio Pesto
This Burrata Sandwich with fresh pistachio pesto and thinly sliced mortadella is the sandwich of my dreams! Not only is the taste amazing, but the texture too! A perfect make-ahead meal for lunches, picnics, and cookouts alike. One large sandwich will easily feed 6-8 hungry guests!
Servings: 8 servings
Calories: 595kcal
Video
Ingredients
For the pistachio pesto
- 2 cups tightly packed basil leaves
- ¼ cup toasted pistachios, unsalted
- 1 medium lemon, zested, about 2 tsp, and juiced, about 2 Tbsp
- 1 clove garlic, peeled and roughly chopped
- ⅓ cup freshly grated Parmigiano Reggiano
- ⅓-½ cup extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
For the sandwich
- 1 loaf ciabatta, or 4 small ciabatta rolls
- 1 lb pistachio mortadella, very thinly sliced (½ lb = 2-3 big sandwiches, 1 lb = 4-6 big sandwiches)
- 12-16 oz burrata cheese, see note below
- Flaky sea salt
- 2 Tbsp high-quality extra virgin olive oil or truffle oil
- ⅓ cup pistachios, roughly chopped
Instructions
- Toast the ciabatta. Preheat an oven to 375°F (190°C). Cut the ciabatta in half lengthwise. I realize this is controversial, but feel free to scoop out some of the bread from the top side of bread to make room for the filling. Reserve for homemade breadcrumbs! Drizzle 2-3 Tbsp olive oil on the inside, then place on a rimmed baking sheet. Toast for 6-8 minutes, or until the bread is crisp.
- Make the pistachio pesto. Place 2 cups basil leaves, ¼ cup pistachios, 2 tsp lemon zest, 2 Tbsp fresh lemon juice, and 1 chopped garlic clove in the bowl of a food process. Process until finely chopped. With the motor running, drizzle in ⅓ cup of extra virgin olive oil. Transfer to a bowl, then stir in ⅓ cup grated Parmesan cheese. Add remaining olive oil if you want a thinner consistency, stirring until well mixed. Taste, then adjust seasoning with Kosher salt and black pepper as needed.
- Assemble the sandwich. Place a generous layer of thinly sliced pistachio mortadella on the bottom piece of bread. Next, take each ball of burrata and stretch it open. Place in even portions on top of the mortadella. Sprinkle the burrata cheese with flaky sea salt, then drizzle the sandwich with 2 Tbsp extra virgin olive oil (or truffle oil) and ⅓ cup chopped pistachios. Spread a generous layer of pistachio pesto on the top piece of bread.
- Slice then serve! Place the top piece of bread on top. If not eating right away, I like to wrap the sandwich in parchment paper before slicing (it holds it all together better). Otherwise, slice into smaller, individual sandwiches (or slice each ciabatta roll in half), then enjoy!
Notes
- Bread: Try focaccia, bastone, or baguette next. I recommend something that isn’t too crunchy so it’s easier to bite into.
- This recipe was tested with a 16 oz ciabatta loaf, which I then cut into 6 hefty sandwiches. For a party, or as part of a larger spread, I’d cut the same loaf into 8+ smaller sandwiches.
- Burrata cheese is typically sold in either 8oz or 16oz containers. The former should have 2 balls of burrata, while the latter has 4 balls of burrata. Use this recipe as a guideline, but feel free to use more or less cheese based on preference.
Nutrition
Calories: 595kcal | Carbohydrates: 32g | Protein: 25g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 65mg | Sodium: 1052mg | Potassium: 226mg | Fiber: 2g | Sugar: 1g | Vitamin A: 681IU | Vitamin C: 9mg | Calcium: 309mg | Iron: 2mg
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