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Mortadella Sandwich with Ricotta and Pistachio Pesto
5 min
15 min
20 min
6 sandwiches
Steps
- Finely chop the basil and pistachios together in a food processor or with a sharp knife. Transfer to a bowl, stir in the oil and season generously with salt and pepper.
- If the focaccia isn’t freshly baked, toast lightly to warm but not crisp. Split each square in half through the fluffy middles.
- Drape the mortadella over the bottom halves in wavy layered ribbons. Lightly spread the ricotta over the mortadella, then scatter over the pistachio pesto. Zest the lemon directly on top, then sandwich with the focaccia tops. Serve immediately.
Originally published at cooking.nytimes.com. Reproduced for personal collection.
