Rustic Mortadella Sandwich

artisan bread Mortadella sandwich on gray plate with green napkin on a marble counter with red stucco wall
Ingredients

SANDWICH INGREDIENTS

  • 4 La Brea Bakery Ciabatta Rolls
  • ½ cup pistachio cream (*see separate recipe/directions below)
  • 8 ounces mortadella, thinly sliced 
  • ½ cup ricotta 
  • 2 cups arugula
  • ½ cup currant relish (*see separate recipe/directions below)

PISTACHIO CREAM INGREDIENTS

  • 1 cup roasted and salted pistachios
  • 1 ½ teaspoons olive oil 
  • ½ cup heavy cream

CURRANT RELISH INGREDIENTS

  • ⅓ cup dried currants 
  • 2 tablespoon apple cider vinegar 
  • 3 garlic cloves
  • ¼ cup anchovies
  • ½ cup parsley leaves 
  • ⅓ cup olive oil
  • 3 teaspoon capers
  • Salt 
  • Pepper
Preparation

SANDWICH DIRECTIONS

  1. Open four Ciabatta Rolls and spread pistachio cream on each side of bread’s interior. 
  2. On bottom halves only, layer mortadella on top of the pistachio cream, folding the meat to provide height. 
  3. Spread ricotta on top of the mortadella along the length of the sandwiches.
  4. Place arugula on top of the ricotta. 
  5. Spoon currant relish over the arugula.
  6. Close the sandwiches and serve.

PISTACHIO CREAM DIRECTIONS

  1. Blend pistachios with olive oil until smooth. 
  2. Mix in heavy cream by hand until it forms a thick, spreadable paste.

CURRANT RELISH DIRECTIONS

  1. Place currants in apple cider vinegar for 10 minutes to rehydrate.
  2. Using a food processor, pulse garlic, anchovies, parsley, and olive oil until combined. 
  3. Stir in capers and vinegar-plumped currants by hand.
  4. Season with salt and pepper, to taste.

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