Mortadella, burrata & pistachio pesto ciabatta
Prep
20 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick lunches when I want something that feels fancy but comes together in under an hour. Mortadella and burrata are a match made in heaven, and the homemade pistachio pesto takes it to another level. I love that pistachios are packed with heart healthy fats and protein, so you're getting real nutrition alongside the indulgence. The best part? You need just a ciabatta loaf and a handful of ingredients from your deli counter and pantry. No complicated cooking required, just assembly and a quick toast. It's the kind of sandwich that makes you feel like you've put in effort when really you've barely lifted a finger.
Ella x
Ingredients
- 11 ciabatta loaf
- 8 slicesof mortadella
- 12 burrata or mozzarella balls(drained, patted dry and torn into chunks)
- 50 gpitted green olives roughly chopped
- 60 grocket
- 1olive oil for drizzling
- 1 smallgarlic clove
- 50 gpistachios
- 30 gbasil
- 30 gparmesan broken into chunks or grated
- 11 lemon zested(plus ½ juiced)
- 15-6 tbsp extra virgin olive oil
Detail level
Instructions
- 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.
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