Pistachio cream and currant relish are the standout ingredients in this delectable mortadella and ricotta sandwich.
Ingredients
SANDWICH INGREDIENTS
- 4 La Brea Bakery Take & Bake 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 and freshly ground black pepper, to taste
Preparation
SANDWICH DIRECTIONS
- Open four Ciabatta Rolls and spread pistachio cream on each side of bread’s interior.
- On bottom halves only, layer mortadella on top of the pistachio cream, folding the meat to provide height.
- Spread ricotta on top of the mortadella along the length of the sandwiches.
- Place arugula on top of the ricotta.
- Spoon currant relish over the arugula.
- Close the sandwiches and serve.
PISTACHIO CREAM DIRECTIONS
- Blend pistachios with olive oil until smooth.
- Mix in heavy cream by hand until it forms a thick, spreadable paste.
CURRANT RELISH DIRECTIONS
- Place currants in apple cider vinegar for 10 minutes to rehydrate.
- Using a food processor, pulse garlic, anchovies, parsley, and olive oil until combined.
- Stir in capers and vinegar-plumped currants by hand.
- Season with salt and pepper, to taste.
