Name: Mortadella Sandwich with Burrata and Pistachio Pesto Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1½ cups fresh basil leaves (packed); ⅓ cup shelled pistachios (salted); 2 cloves garlic; ⅓ cup parmesan cheese (grated); ⅓ cup extra-virgin olive oil; Salt and black pepper (to taste); 2 ciabatta rolls; ¾ pound mortadella (thinly sliced); 8 ounces burrata cheese; Extra virgin olive oil (for brushing); Black pepper; Balsamic glaze (optional)

Jump to Recipe

If you’re craving a sandwich that feels luxuriously indulgent and wonderfully fresh, you simply have to try this Mortadella Sandwich with Burrata and Pistachio Pesto. Packed with the delicately savory slices of mortadella, cloud-like burrata, and a vibrant pistachio pesto tucked inside a warm, crispy ciabatta, this mouthwatering creation takes Italian-inspired comfort to a whole new level. The blend of textures and flavors is truly unforgettable, making every bite an explosion of creamy, salty, and nutty goodness—all wrapped up in a sandwich that’s deceptively easy, yet elegant enough for your next brunch or leisurely lunch.

Mortadella Sandwich with Burrata and Pistachio Pesto Recipe - Recipe Image

Ingredients You’ll Need

This Mortadella Sandwich with Burrata and Pistachio Pesto comes together with a handful of simple yet high-impact components. Each ingredient is chosen for the way it enhances the experience—whether that’s by adding a burst of color, a pop of texture, or just the right note of flavor. Here’s what you’ll need and a tip for making every element shine.

Fresh basil leaves (1½ cups, packed): The aromatic heart of your pesto, offering vibrant color and a hint of peppery sweetness.
Shelled pistachios (⅓ cup, salted): These bring a buttery crunch and a pop of unexpected nuttiness to your pesto.
Garlic (2 cloves): For depth and a touch of sharpness that rounds out the flavors in the pesto.
Parmesan cheese (⅓ cup, grated): A bold umami blast that gives the pesto its signature savory edge.
Extra-virgin olive oil (⅓ cup, plus extra for brushing): Provides richness to bind your pesto, and crisps the bread perfectly.
Salt and black pepper (to taste): Enhances all the other flavors—taste after making your pesto and when assembling the final sandwich.
Ciabatta rolls (2): These airy rolls toast up beautifully and stand up to the creamy fillings.
Mortadella, thinly sliced (¾ pound): The star deli meat, adding tender, salty richness in every bite.
Burrata cheese (8 ounces): The crown jewel of the sandwich—impossibly creamy, fresh, and rich.
Balsamic glaze (optional): A drizzle brings sweet tangy complexity, but it’s just as tasty without if you prefer it classic.

How to Make Mortadella Sandwich with Burrata and Pistachio Pesto

Step 1: Make the Pistachio Pesto

Start by making the pesto that sets this Mortadella Sandwich with Burrata and Pistachio Pesto apart from any ordinary deli sandwich. Combine the basil, pistachios, and garlic in a food processor or blender. Give it a good pulse until everything’s finely chopped and fragrant—the pistachios should be in tiny pieces but not a paste yet!

Step 2: Emulsify the Pesto

With the processor running on low, slowly stream in your olive oil. Watch as everything turns vivid green and silky smooth, pausing now and again to scrape down the sides so nothing gets left behind. The mixture should emulsify into an irresistibly spoonable sauce.

Step 3: Finalize and Season the Pesto

Add the parmesan, pulse just enough to integrate, then taste and season generously with salt and black pepper. The pesto should be punchy and deeply flavorful. Scoop it out into a bowl and set aside—try not to eat spoonfuls straight away, you’ll want plenty for your sandwich!

Step 4: Prep and Toast the Ciabatta

Slice your ciabatta rolls in half if they aren’t already, and brush the cut sides lightly with extra-virgin olive oil. Heat a skillet on medium and toast the rolls, cut side down, for 2 to 3 minutes. They’ll become perfectly golden, crispy, and ready to soak up all that delicious pesto.

Step 5: Assemble the Mortadella Sandwich with Burrata and Pistachio Pesto

Spread a generous layer of your homemade pistachio pesto on both sides of each toasted ciabatta roll. Layer on the mortadella—don’t hold back, it should feel abundant and slightly ruffled so you get that lovely deli feel. Gently tear your burrata into pieces and nestle it on top of the mortadella, letting it spill out a little. Sprinkle over some freshly ground black pepper and, if you want to level it up, add a drizzle of sweet balsamic glaze. Cap the whole thing with the top ciabatta half, pesto side down.

How to Serve Mortadella Sandwich with Burrata and Pistachio Pesto

Garnishes

For an extra-special presentation, a scatter of torn basil leaves and a final dusting of cracked black pepper over the sandwich top looks gorgeous and echoes the flavors inside. If you’ve opted for balsamic glaze, an artful drizzle over the sandwich or around the plate is not only pretty—it adds a zesty finish that makes every bite unforgettable.

Side Dishes

A Mortadella Sandwich with Burrata and Pistachio Pesto absolutely shines alongside a crisp, simple arugula salad tossed with lemon and olive oil, or a tangy marinated tomato salad. For something heartier, a handful of kettle-cooked chips or crunchy pickled vegetables make a perfect partner, adding more texture and zing.

Creative Ways to Present

Cut the sandwich diagonally for dramatic effect, and if serving a crowd, slice each half into smaller, easy-to-handle portions. Stack the pieces on a wooden board with extra pesto for dipping and a small bowl of olives or cornichons for a true Italian deli vibe. For brunch, serve open-faced and top with a fried or poached egg—the runny yolk tastes divine mingled with the creamy burrata.

Make Ahead and Storage

Storing Leftovers

If you have leftover Mortadella Sandwich with Burrata and Pistachio Pesto (which is rare!), wrap each sandwich tightly in foil or plastic wrap and keep in the refrigerator. The ciabatta holds up well, but for the freshest texture, eat within 24 hours. If storing just the pesto, an airtight jar will keep it vibrant and delicious for up to 4 days.

Freezing

While the full sandwich and burrata are best enjoyed fresh, you can absolutely freeze leftover pistachio pesto! Spoon it into ice cube trays or a plastic bag, squeeze out the air, and freeze for up to a month. Thaw in the fridge before using, and you’ll be ready to build another Mortadella Sandwich with Burrata and Pistachio Pesto in a snap.

Reheating

To reheat, wrap the sandwich in foil and place in a 325°F oven for about 10 minutes to gently warm without over-melting the burrata. Avoid microwaving, as it can make the bread tough and the burrata overly runny. If reheating only the rolls, a quick toast will bring back the crisp texture and inviting warmth.

FAQs

Can I use a different bread instead of ciabatta?

Absolutely! While ciabatta adds that ideal chewy-yet-light bite, you can swap in a rustic sourdough, a baguette, or even focaccia for a subtly different texture and flavor profile. The only must: choose bread that can stand up to creamy fillings.

Is there a vegetarian option for this sandwich?

Certainly! For a vegetarian twist on the Mortadella Sandwich with Burrata and Pistachio Pesto, swap the mortadella for thinly sliced roasted zucchini, grilled eggplant, or marinated artichokes. The creamy burrata and pistachio pesto work beautifully with just about any roasted veggie.

What’s the best way to transport this sandwich for a picnic or lunch?

If you’re packing your Mortadella Sandwich with Burrata and Pistachio Pesto to go, wrap it snugly in parchment or waxed paper, then foil. To avoid sogginess, bring the pesto and burrata in little containers and assemble just before eating—the flavors will still mingle perfectly!

Can I make the pistachio pesto in advance?

Yes—you can prepare the pesto up to four days ahead. Store it in an airtight container in the fridge, pressing a piece of plastic wrap against the surface to preserve that gorgeous green color. Stir before using to reincorporate the olive oil if it separates.

What’s a good non-dairy substitute for burrata?

If you need a dairy-free version, try a plant-based mozzarella or spreadable cashew cheese. While burrata is hard to replace, these alternatives give you the same creamy vibe and let the pistachio pesto and mortadella shine.

Final Thoughts

There’s something downright swoon-worthy about the way a Mortadella Sandwich with Burrata and Pistachio Pesto brings together crunchy, creamy, salty, and fresh all in one heavenly bite. I truly hope you’ll give this recipe a try—you might just discover your new favorite sandwich! Let me know how you serve it up, and don’t forget to pile on that glorious pesto.

Mortadella Sandwich with Burrata and Pistachio Pesto Recipe

★★★★★

5.1 from 13 reviews

Author: Noah
Total Time: 20 minutes
Yield: 2 sandwiches 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in this gourmet Mortadella Sandwich with creamy burrata cheese and flavorful pistachio pesto, all nestled between golden toasted ciabatta rolls. A sophisticated twist on a classic sandwich!

Instructions

Make Pistachio Pesto: Combine basil, pistachios, and garlic in a food processor; pulse until finely chopped. Slowly add olive oil while blending. Add Parmesan cheese and blend. Season with salt and pepper.
Assemble the Sandwich: Brush ciabatta with olive oil and toast. Spread pesto on ciabatta. Layer mortadella on bottom halves, then top with burrata. Season with black pepper and balsamic glaze. Close sandwiches.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Main Course
Method: Toasting, Blending, Assembling
Cuisine: Italian