Mortadella and Pistachio Ciabatta
Mortadella is the most underrated cured meat in Britain — sweet, delicately spiced, and nothing like the processed ham people assume it resembles. The trick is in the slicing: paper thin and ruffled, never thick and flat.
Ingredients
Sandwich
- 1 sourdough ciabatta (wheat), split
- 10 paper-thin slices mortadella (check for pistachio nuts)
- 1 ball fior di latte or mozzarella (milk), torn
- A handful of rocket
Pistachio pesto
- 60g shelled unsalted pistachios
- 25g hard cheese, finely grated
- 1 small garlic clove
- 60ml extra virgin olive oil
- Squeeze of lemon, salt
Method
- Make the pesto. Blitz the pistachios, cheese and garlic to a coarse rubble. Trickle in the oil with the motor running until it is spreadable but still has texture. Season with lemon and a little salt.
- Split and spread. Halve the ciabatta and spread the pistachio pesto generously over the bottom half.
- Ruffle the mortadella. Take each slice and gather it loosely into folds before laying it down, building height rather than a flat layer. This is what makes the sandwich, so take your time.
- Add the cheese. Tear the mozzarella over the mortadella and scatter on the rocket.
- Close and press. Close the sandwich, press gently, and cut in half at an angle.
Every sandwich here is only as good as the bread. Ours starts with a live culture — buy a live sourdough starter and bake your own.
Frequently asked questions
What does mortadella taste like?
Sweet, mild and gently spiced with black pepper and myrtle berry, with a silky texture from the fat. It is a world away from the processed pink ham it superficially resembles, and it is best bought from a deli counter.
Can I use ordinary pesto instead?
Yes, basil pesto works, though it is sharper and competes with the mortadella rather than complementing it. If you go that route, use half as much.
Why is mortadella served ruffled?
Partly texture, partly aroma. Loose folds trap air, so the meat feels light rather than dense, and the warmth of your hands releases more of the spice as you eat.
Is mortadella already cooked?
Yes. It is emulsified, seasoned and slowly steam-cooked during manufacture, so it needs nothing further. Keep it refrigerated and eat within a few days of slicing.
