This sandwich is inspired by the viral sandwiches in Italy from All’Antico and Schiacciateria De’ Neri. I use my sourdough schiacciata and it turned into one of the best things I’ve made. Crispy olive oil flatbread layered with homemade pistachio pesto, creamy burrata or stracciatella, silky mortadella, and arugula. I finished it with a sticky black currant balsamic glaze that ties everything together with a sweet, smoky depth.

Why You’ll Love This Recipe

• The pistachio pesto: nuttier, richer, and more interesting than classic pine nut pesto with a flavor that pairs perfectly with mortadella and burrata
• Burrata or stracciatella: creamy, rich, and when it breaks open it coats everything underneath it in the most luxurious way
• Mortadella: silky, fatty, and subtly fragrant, the classic Italian deli meat that belongs on this sandwich
• Sourdough schiacciata as the base: crackly, olive oil rich, and sturdy enough to hold everything without falling apart

Sourdough Schiacciata Sandwich: Built Around the Bread

Everything in this sandwich exists to complement the bread. The sourdough schiacciata is crackly on the bottom, tender and airy inside, and deeply olive oil flavored. Pistachio pesto instead of classic basil pesto because the nuttiness of the pistachios pairs great with the mortadella. Mortadella and burrata because that combination is just one of the best things in Italian food.

Sourdough Schiacciata Sandwich Ingredients

BLACK CURRANT GLAZE

• 1 cup balsamic vinegar
• ¼ cup brown sugar
• 1 tsp McCormick Sweet and Smoky Black Currant seasoning

PISTACHIO PESTO

• 3 cups fresh basil leaves
• ½ cup parmesan cheese, freshly grated
• ⅓ cup shelled pistachios
• 4 cloves garlic
• 1 tsp salt
• ½ cup olive oil, adjust to preferred consistency

SANDWICH

• Sourdough schiacciata, cut into portions and sliced in half
• Burrata or stracciatella
• Mortadella, sliced
• Arugula

The Black Currant Glaze

I made a balsamic glaze with a twist using the McCormick Sweet and Smoky Black Currant seasoning. It gives it a subtle smokiness and a deep fruity black currant note but a traditional balsamic glaze will also be perfect for this sandwich.

The Pistachio Pesto

I used pistachios instead of pine nuts to copy the mortadella sandwiches I’ve seen in Italy. This gives it a nuttier, slightly sweeter richness that works well with the mortadella and burrata. Blend everything together and add olive oil slowly to control the consistency. Use more oil for something silky and spreadable, less for a thicker, more intensely flavored paste. Taste as you go and adjust the salt and garlic to your preference.

Mortadella and Stracciatella

These two together are one of the great combinations in Italian food. Mortadella is silky, slightly fatty, and fragrant with black pepper and pistachios. Stracciatella is the creamy counterpart that softens everything and adds richness. If you can’t find stracciatella, you can make your own by shredding burrata cheese and adding some heavy cream.

How To Make a Sourdough Schiacciata Sandwich

MAKE THE BLACK CURRANT GLAZE

1. Reduce: Combine balsamic vinegar, brown sugar, and black currant seasoning in a small saucepan over medium heat. Stir until the sugar dissolves. Bring to a gentle simmer and cook, stirring occasionally, until the glaze has reduced by about half and coats the back of a spoon, about 12-15 minutes. Remove from heat, it will thicken further as it cools. Set aside to cool completely before using.

MAKE THE PISTACHIO PESTO

2. Blend: Add basil leaves, grated parmesan, shelled pistachios, garlic cloves, and salt to a food processor. Pulse a few times to roughly combine. With the processor running slowly drizzle in olive oil until the pesto reaches your desired consistency. Use more oil for something silkier and more spreadable, less for a thicker paste. Taste and adjust salt and garlic. Set aside.

ASSEMBLE

3. Spread the pesto: Spread a generous layer of pistachio pesto on both cut sides of the schiacciata.
4. Add the arugula: Add a generous handful of arugula on top.
5. Layer the mortadella: Layer mortadella slices on the bottom half.
6. Add the burrata or stracciatella: Break open the burrata and spread it over the mortadella letting the creamy interior coat everything, or spoon stracciatella directly over the top.
7. Drizzle: Drizzle more pesto and the black currant balsamic glaze generously over the stracciatella.
8. Close and serve: Press the top half of the schiacciata down gently. Serve immediately.

Storage

This sandwich should be assembled and eaten immediately. The components however all keep well:

• Black currant glaze: refrigerate in a jar for up to several weeks. Warm gently to loosen if it gets too thick
• Pistachio pesto: refrigerate with olive oil on top for up to 5 days or freeze for up to 3 months
• Schiacciata: best day of but reheats well in the oven at 375°F for 6-8 minutes to bring the crust back