Name: Mortadella, burrata & pistachio pesto ciabatta
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 ciabatta loaf; 8 slices of mortadella; 2 burrata or mozzarella balls, drained, patted dry and torn into chunks; 50g pitted green olives roughly chopped; 60g rocket; olive oil for drizzling; 1 small garlic clove; 50g pistachios; 30g basil; 30g parmesan broken into chunks or grated; 1 lemon zested, plus ½ juiced; 5-6 tbsp extra virgin olive oil

Mortadella, burrata & pistachio pesto ciabatta

Find mortadella for this sandwich stunner in delis or some supermarkets – it’s a luncheon meat made of ground cured pork, often studded with pistachios

20 min total 20 min prep 4 700 cal

Instructions

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1 First, make the pesto. Peel the garlic clove and blitz with the rest of the pesto ingredients in a food processor until smooth and bright green. Season with salt and chill until needed. Will keep chilled for up to a week.
2 Slice the ciabatta in half through the equator and toast the cut sides under a hot grill for a few minutes until lightly charred. Spread the pesto evenly over the top, then arrange the mortadella, burrata, olives and rocket over the base and drizzle over a little olive oil. Sandwich with the top of the loaf, wrap firmly in baking parchment and secure with kitchen string.
3 For best results, put the sandwich in the fridge and top with a chopping board and a few heavy cans to press it down. Chill for at least 30 mins, or overnight. Cut into four pieces to serve.