By Genevieve Ko
Updated Oct. 17, 2023
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- 4(250)
- Notes
- Read community notes
Mortadella may just be the best sandwich meat there is. Run through with translucent spots of pork fat and sometimes slivers of pistachio, it’s tender yet springy when sliced deli-thin. Here, it’s layered with milky sweet ricotta to balance its savoriness, while pistachios add crunch and basil freshness. Homemade focaccia turns this simple sandwich into a life-affirming meal, but reheated bakery-bought squares have a similar effect. If your deli counter sells mortadella, ask for it very thinly sliced.
Featured in: The Easiest Homemade Bread for an Irresistible Sandwich
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Ingredients
Yield:6 sandwiches
- ½cup packed fresh basil leaves
- ¼cup shelled pistachios
- 2tablespoons extra-virgin olive oil
- Salt and black pepper
- 6(4 ½-inch) squares focaccia
- 1¼pounds very thinly sliced mortadella
- ¾cup fresh ricotta
- 1lemon
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)
268 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 11 grams protein; 708 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
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.
Step
2
If the focaccia isn’t freshly baked, toast lightly to warm but not crisp. Split each square in half through the fluffy middles.
Step
3
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.
Ratings
4
out of 5
250
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Cooking Notes
Lisa
I tried this sandwich for the first time recently at the Autogrill rest area cafeteria just north of Milan. It is an amazing road trip stop if you are driving through — the first Autogrill from the 1950s. Their version was simpler with just pistachio nuts sprinkled on top of fresh mozzarella cheese and mortadella and then briefly heated in a panini press. Delicious!
jsgd8
Or in lieu of bread, make it into a pizza. You’re welcome.
Sarah
That was completely delightful. I juiced half the lemon into the ricotta along with pepper and a pinch of salt. Very little effort for a rustic and original flavor bomb.
AD
Use burrata ínstead of ricotta
Leslie
I have not made this, nor ever eaten this sandwich, but just the recitation of the ingredients makes me swoon. Thank you Genevieve.
Susan
Yes to burrata!!! I had the same exact thought as a previous commenter.
wandafish
This is a super tasty sandwich. Love love love the pistachio pesto with the added lemon zest. Didn’t have ricotta but fresh mozzarella worked great. Thanks, Genevieve, for upping my sandwich game - no more sad turkey and cheese lunches for me!
jdt
Granted I didn't have any focaccia so had to use regular bread but I can't see how that would've changed this from being a pretty dull sandwich. Could barely taste the pistachios - I added some extra coarsely chopped which helped a bit. And why on earth is the nutritional information for 16 servings?! Talk about misleading. Not 'worth the calories' as they say, and I generally don't care about that in the search of a super tasty sandwich. This is not it.
Max Alexander, Rome, MasterChef Italia
As it is not possible to find real ricotta in America, it’s better to use burrata or even good mozzarella. Also better (and easier) to make pesto with a mortar and pestle—hence the name.
Kirby
How did we get to 16 servings out of 6 (4 1/2”) squares?
gail mackler
As much as I love focaccia, regular old fashioned Italian bread is the BEST way to eat mortadella … any other bread product argues with the fabulous & delicate flavor.
L. Olsen
straciatella instead of ricotta. You're welcome
ElizabethCooks
I just returned from Bologna, where everyday I sought out a different sandwich shop for a mortadella sandwich. One shop sent the basic (focaccia and mortadella) to a new level with the addition of fig jam (*not* fig butter). Another shop served it on tigelle, lightly warmed. I so miss these sandwiches!Can't wait to try this one, as I've perfected my own homemade focaccia, but will avoid the burrata (lactose intolerant) and use my fig jam. And yes! to some pistachio cream (in the article).
philly girl
Tried this last night for the first time. Thought it was rather boring, despite fresh focaccia from our local Italian bakery and their mortadella. The lemon zest wasn’t enough to give this sandwich a much-needed lift. Glad I tried it, but doubt if it’ll be a repeat.
Also Good Without The Mortadella
We don't eat pig products, so I subbed deli turkey for the mortadella for my husband and sliced tomatoes for me. It still made for an easy, tasty sandwich!
Nik Shaw
The mortadella had pistachios in it so didn't add them. Used store-bought focaccia and buttered it rather than ricotta. Saw no need for basil or lemon. Delicious.
Jacob
I got this sandwich a few months ago at a small grocery store in Ortigia, then went hiking up Mt. Etna and ate it while on a lunch break. Absolutely delicious and memorable and I cannot wait to recreate this sandwich at home with this recipe.
Diane
Is a recipe really needed to make a sandwich?
katie
This sandwich was much more beautiful to look at than it was to eat, and I am a big mortadella fan. It needs more flavour.
Jim Ball
I rarely dispute anything (1) mortadella (2) NYT Cooking. But ... assembled as shown, I missed the mortadella.
Joe Biden
Way to rip off Eataly!
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