Mortadella Sandwich with Pistachio Pesto Recipe
This Mortadella Sandwich with Pistachio Pesto was inspired by La Paradiso, one of the most popular sandwiches at All’antico Vinaio—the undisputed king of panini in Florence. Instead of our Chili Crisp Focaccia, they use schiacciata—similar to focaccia, but thinner and chewier. When we first tasted the original sandwich, we’d just arrived in Florence and were hangry as hell. We immediately spotted every other passerby holding All’antico’s signature white sandwich wrapper with red brand name and knew it was our only hope. And the first bite was even better than we believed it could be. Whether or not the sandwich is named after Dante’s final cantica in The Divine Comedy, it deserves every bit of the comparison. In fact, Zach has a tattoo of the final lines of Paradiso as a tribute to his grandparents—”l’amor che move il sole e l’altre stelle” (the love that moves the sun and all the other stars)—and good God every bite of this sando is nothing but love.
PREP TIME
20 mins
COOK TIME
0 mins
SERVINGS
2
Ingredients
Pistachio Pesto
- 1 cup shelled, unsalted raw pistachios
- 1/4 cup fresh basil leaves, packed
- 1/4 cup parmesan, freshly grated
- 1/4 cup romano, freshly grated
- 1 clove garlic
- 1/2 cup extra virgin olive oil
- 1/2 lemon, juiced
- Salt, to taste
- Pepper, to taste
Mortadella Sandwich with Pistachio Pesto
- 2 balls of burrata cheese
- Cracked salt
- 2 slices of Chili Crisp Focaccia Bread, halved height-wise
- Arugula
- Pistachio Pesto
- 8 slices mortadella, folded
COOKING INSTRUCTIONS:
Mortadella Sandwich with Pistachio Pesto
Pistachio Pesto
- Combine all ingredients in a small food processor. Blend until smooth and integrated. Chill until ready for use.
Mortadella Sandwich with Pistachio Pesto
- In a small bowl, tear burrata cheese into small pieces then stir so that stracciatella and outside are combined. Stir in cracked salt to taste. Set aside.
- On the bottom half of the focaccia slice, top with arugula then mortadella.
- On the cut side of the top half of focaccia, slather with pistachio pesto. Then slather with stracciatella mixture. Top sandwich and enjoy.
Why These Ingredients Make All the Difference
Mortadella is NOT bologna. We need to get this out of the way because someone at every gathering will say it. Yes, they’re both emulsified pork sausages. But mortadella is the Italian original — studded with pistachios and peppercorns, delicately spiced, and silky smooth in a way that Oscar Mayer could never dream of. Think of it like comparing fresh-squeezed orange juice to Sunny D. Same family, completely different league.
Pistachio pesto is the move here. Traditional basil pesto is great (we’ll never say a bad word about it), but the pistachio version brings this earthy, nutty richness that plays off the pistachios already embedded in the mortadella. It’s the kind of flavor connection that makes your brain go “oh, THAT’S why this works.” Use raw, unsalted pistachios and don’t skimp on the parmesan and romano — the double cheese situation in the pesto is non-negotiable.
Burrata over mozzarella. Always. Fresh mozzarella is fine. Burrata is transcendent. When you tear it open and that creamy stracciatella center oozes into the sandwich, it creates this luscious, almost sauce-like layer that ties everything together. Mix in a little cracked salt and you’ve got the perfect complement to the rich mortadella.
Ways to Make This Sandwich Your Own
Switch up the bread. Our Chili Crisp Focaccia is the dream base for this mortadella sandwich, but ciabatta rolls give you that classic panino vibe if you want to press it. Sourdough works beautifully too — the tang cuts through the richness of the mortadella and burrata. Just avoid anything too soft or it’ll get soggy under all that pesto and stracciatella goodness.
No burrata? No problem. Fresh mozzarella is the closest swap — you lose the creamy center but keep the mild, milky flavor. Provolone adds a sharper edge if you’re into that. And if you’re feeling wild, try smoked mozzarella — it brings this subtle smokiness that plays beautifully with the mortadella.
Go hot or stay cold. We serve this cold because the All’antico Vinaio original is a cold sandwich and we’re not about to argue with Florence. But pressing it on a panini grill until the cheese gets melty and the focaccia gets crispy? That’s a whole different — equally incredible — experience. Your call.
Frequently Asked Questions
What bread works best for a mortadella sandwich?
Focaccia is our top pick — it’s sturdy enough to hold up to all the fillings without getting soggy, and the olive oil flavor is the perfect backdrop. Ciabatta rolls are a close second, especially if you want to press it into a panini. Avoid anything too soft or too seeded — you want the bread to support the ingredients, not compete with them.
What’s the difference between mortadella and bologna?
They’re distant cousins at best. Mortadella is Italian charcuterie made from finely ground pork, studded with pistachios and peppercorns, with this incredible silky texture. American bologna is… well, it’s bologna. Mortadella has a more complex, delicate flavor and a texture that’s worlds apart. Once you try real mortadella, there’s no going back to the stuff in the yellow package.
Can I make the pistachio pesto ahead of time?
Absolutely — it actually gets better after a few hours in the fridge as the flavors meld together. Make it up to 3 days ahead and store it in an airtight container with a thin layer of olive oil on top to prevent browning. It also freezes beautifully for up to a month if you want to batch it.
PAIRINGS:
Mortadella Sandwich with Pistachio Pesto
Sauvignon Blanc
American Pale Ale
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