Mortadella Sandwich
This sourdough schiacciata sandwich layers homemade pistachio pesto, creamy burrata or stracciatella, silky mortadella, and peppery arugula on crispy olive oil flatbread, finished with a sticky sweet smoky black currant balsamic glaze. A stunning Italian-inspired sandwich built around homemade sourdough schiacciata.
Ingredients
Black Currant Glaze
- 1 cup balsamic vinegar
- 1/4 cup brown sugar
- 1 tsp McCormick Sweet and Smoky Black Currant Seasoning
Pistachio Pesto
- 3 cups fresh basil leaves
- 1/2 cup parmesan cheese freshly grated
- 1/3 cup shelled pistachios
- 4 cloves garlic
- 1 tsp salt
- 1/2 cup olive oil adjust to consistency
Sandwich
- sourdough schiacciata recipe here, portioned and sliced in half
- burrata or stracciatella
- mortadella sliced
- arugula
Instructions
- 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 pesto: Pulse basil, parmesan, pistachios, garlic, and salt in a food processor. Drizzle in olive oil until desired consistency. Taste and adjust seasoning.
- Spread the pesto: Spread a generous layer of pistachio pesto on bottom slice of the schiacciata.
- Add the arugula: Add a generous handful of arugula on top.
- Layer the mortadella: Layer mortadella slices on the bottom half.
- 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.
- Drizzle pesto and the glaze: Drizzle more pesto and the black currant balsamic glaze generously over the arugula.
- Close and serve: Press the top half of the schiacciata down gently. Serve immediately.
