Crispy Mortadella and Pistachio Focaccia Sandwich Tips, FAQ & printable recipe

Tips for success

To take the sandwich to the next level, consider lightly brushing the cut side of the focaccia with a tiny bit of extra virgin olive oil before toasting. This enhances the rosemary notes and ensures an even, golden-brown crust.

If you enjoy a bit of extra texture, a light sprinkle of flaky sea salt on top of the stracciatella cheese before closing the sandwich can really make the flavors of the pistachio and mortadella pop.

When spooning the pistachio cream, try to create small dollops rather than a flat layer. This allows for pockets of intense pistachio flavor that you will encounter as you eat. If the pistachio cream is very thick, you can gently warm it in a small bowl set over a pan of hot water to make it more spreadable, but be careful not to make it too runny, as it should maintain some body.

Variations

• Spicy Mortadella Twist: Add a thin layer of Calabrian chili paste under the mortadella for a sharp, spicy contrast that cuts through the richness of the pistachio cream and the creaminess of the stracciatella cheese.
• Citrus Zest Upgrade: Grate a small amount of fresh lemon zest over the stracciatella cheese before adding the pistachio cream. The bright acidity of the lemon elevates the nutty profile of the pistachios significantly.

Storage and make-ahead

Fridge

Store leftover mortadella and stracciatella cheese in airtight containers in the refrigerator for up to 2 days. Do not store assembled sandwiches.

Reheat

Do not reheat the assembled sandwich. You may lightly toast the bread again if it has gone stale, but the cold ingredients will not survive reheating.

This sandwich is best enjoyed immediately after assembly to maintain the crispness of the focaccia. If you must store it, wrap the components separately in the refrigerator.

Store the bread in an airtight container at room temperature for up to two days, and keep the mortadella, stracciatella cheese, and pistachio cream in sealed containers in the fridge. Assemble the sandwich fresh when you are ready to eat to avoid a soggy texture.

You can prepare the components in advance by slicing the mortadella and portioning the pistachio cream. However, do not toast the bread or assemble the sandwich until just before serving.

The stracciatella cheese is best when kept cold, so keep it in the refrigerator until the final assembly step. Preparing the ingredients ahead of time makes the actual assembly take less than two minutes, making this an ideal choice for a quick but impressive lunch.

Serving ideas

Serve this sandwich immediately on a clean plate, perhaps with a simple side of dressed arugula to cut through the richness of the pistachio cream and mortadella. The sandwich is quite substantial, so it works perfectly as a standalone meal. Because of the delicate nature of the stracciatella cheese, it is best eaten with both hands to ensure the fillings stay inside the bread as you enjoy the contrast of the textures.

For a complete Italian-inspired experience, consider serving this alongside a glass of sparkling mineral water or a light, crisp white wine. The effervescence helps to cleanse the palate between bites, especially given the creamy and nutty profile of the pistachio cream.

This sandwich is designed to be the star of the show, so keep the sides simple and fresh to let the complex flavors of the mortadella and pistachios shine.

Frequently asked questions

Recipe card

Crispy Mortadella and Pistachio Focaccia Sandwich

Prep 5 minCook 2 minTotal 7 minServes 1

Ingredients

• 1 piece rosemary focaccia, split
• 6 oz paper-thin Bologna mortadella
• 4 oz creamy stracciatella cheese
• 2 tbsp roasted Bronte pistachio cream
• 1 tbsp crushed pistachios, optional

Instructions

1. Slice the rosemary focaccia horizontally to create a top and bottom piece. Place the slices cut-side down on a baking sheet. Preheat the oven to 400°F (204°C).
2. Place the focaccia in the 400°F (204°C) oven. Toast for 2 minutes until the cut side becomes shattering crisp and golden. Remove from the oven immediately.
3. Ribbon-fold the thin slices of mortadella and layer them high on the bottom slice of toasted focaccia. Spoon the cold stracciatella cheese and pistachio cream over the meat. Sprinkle with crushed pistachios if desired. Top with the remaining focaccia slice and serve.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

650

Protein

24.5 g

Carbohydrates

42 g

Fat

41 g

Fiber

2 g

Sugar

6 g

Sodium

1250 mg

Automatic estimate from the ingredient list, not laboratory-verified.