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Picture this: a sunny afternoon in an Italian deli, where paper-thin slices of mortadella, creamy burrata, and bright pistachio pesto come together to create sandwich magic. After countless attempts to recreate the perfect Italian sandwich I had in Florence, I finally nailed this combination. It's not just a sandwich - it's a vacation between two slices of bread.
Last week, my friend who spent a year in Bologna tried this and got misty-eyed. Sometimes the right combination of flavors can transport you straight back to a cherished memory.
Essential Ingredients
- Mortadella: Paper-thin slices with those signature pistachios studded throughout
- Fresh Burrata: Accept no substitutes - this creamy cheese is the heart of the sandwich
- Pistachio Pesto: Adds rich, nutty depth that regular pesto can't match
- Good Italian Bread: Focaccia or ciabatta make the perfect foundation
- Extra Pistachios: For that extra crunch that makes everything pop
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Creating Your Sandwich
- Bread Foundation:
- Start with good Italian bread - focaccia or ciabatta. Sometimes I give it a quick toast just to wake up those flavors and add some crunch.
- The Pesto Layer:
- Spread that pistachio pesto generously. Don't be shy here - it should look like a green blanket of flavor covering every inch of bread.
- Mortadella Magic:
- Layer those tissue-paper-thin slices of mortadella. Let them ripple and fold naturally - those little waves catch the burrata perfectly.
- Burrata Dreams:
- Break open that burrata gently - let its creamy center create little pools of deliciousness. This is where patience pays off.
First time I made this, I pressed it down like a regular sandwich. Big mistake. Now I know to let those ingredients keep their natural texture.
Perfect Balance
The key is letting each ingredient shine without overwhelming the others. Think of it as conducting a little flavor orchestra.
Serving Suggestions
Cut it diagonally (always looks fancier), and serve with some olives on the side. A glass of Italian wine wouldn't hurt either.
Make It Yours
Add some arugula for pepper and crunch, or try it grilled panini-style. Sometimes I add a drizzle of hot honey for kick.
Storage Notes
Best eaten fresh - this isn't the kind of sandwich that improves with time. But honestly, it never lasts long enough to need storing.
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This sandwich reminds me that sometimes the simplest combinations, done right, create the most memorable meals. It's a little slice of Italy, right in your own kitchen.
Frequently Asked Questions
- → What's the best bread to use?
- Both focaccia and ciabatta work great, but any good Italian bread will do. Lightly toasting adds extra texture.
- → Can I prepare this sandwich ahead of time?
- It's best made fresh since burrata is very creamy. If needed, prep the pesto ahead and assemble just before eating.
- → What can I substitute for burrata?
- Fresh mozzarella can work instead of burrata, though the texture will be different.
- → How do I store leftover pistachio pesto?
- Keep it in an airtight container in the fridge for up to a week, with a thin layer of olive oil on top.
- → Where can I find mortadella?
- Look for mortadella at Italian delis, specialty food stores, or the deli counter of well-stocked supermarkets.