Mortadella and pistachio pesto sandwiches | IGA Recipes |

Mortadella and pistachio pesto sandwiches

Mortadella and pistachio pesto sandwiches

Preparation time 10 minutes

Total time: 10 minutes

Ingredients

Pesto

125 mL (1/2 cup) plain pistachios, shelled
125 mL (1/2 cup) whole flat parsley leaves, packed
60 mL (1/4 cup) olive oil or more
30 mL (2 tbsp.) freshly squeezed lemon juice
To taste, salt and freshly ground pepper

SANDWICHES

4 small, soft artisan-style buns, halved
8 slices provolone cheese
200 g (7 oz.) thinly sliced mortadella (or other)
4 pieces roasted pepper, peeled and patted dry
To taste, freshly ground pepper

Directions

PESTO

Combine all ingredients in a food processor, pulsing a few times, to maintain a grainy texture. If pesto is too thick, add some oil.

SANDWICHES

Spread pesto on the inside of each bun half.
Layer 2 cheese slices on 4 bun halves.
Add mortadella.
Top with a piece of roasted pepper and season with ground pepper to taste.
Top with other bun half.
Wrap in wax paper. Keeps in fridge a few hours.
Bring to room temperature before serving.

CHEF’S SECRET

Since mortadella is already very salty, adjust salt in pesto.
Choose peppers canned without vinegar. Rinse and pat dry before adding them to your sandwich. You can also add a few
Parmesan shavings and spinach leaves to top your sandwich.
Pesto keeps 3 days in the fridge, covered in a thin layer of olive oil.
Double the pesto recipe and use in pasta.