Mortadella, Pesto and Fresh Mozzarella, yup! what makes this sandwich stand out is the traditional approach to making pesto. Originally made in a mortar and pestle, the flavour and texture you finish with doesn't compare to making it in a food processor or blender. When building your sandwich, add as little or as much as you want when it comes to the ingredients.
MORTADELLA SANDWICH WITH PESTO AND FRESH MOZZARELLA
Recipe by: Mark Calaminici | Food Loves Company
For the Pesto (mortar and pestle required)
or you can use prepared pesto or a food processor/blender to prepare
1-2 cloves garlic
kosher salt, to taste
1 cup fresh basil leaves
2 tbsp pine nuts
¼ cup Parmigiano-Reggiano and Pecorino Romano, freshly grated
¼ cup extra-virgin olive oil, more to taste
1 panini roll, sliced
Mortadella, thinly sliced, to taste
1 cup shredded iceberg lettuce
½ tbsp. white wine vinegar
½ tbsp. extra virgin olive oil
salt, to taste
freshly cracked pepper, to taste
Dried oregano, to taste
1 ball fresh mozzarella di bufala, torn into pieces
Provolone cheese, sliced – to taste
1. Toss the garlic into the mortar with some salt. Crush the garlic into a paste. Add pine nuts and mash to form a smooth texture. Add basil and mash again to form a creamy texture. Add the Parmigiano-Reggiano and Pecorino Romano and gently grind to fold into mixture. Add extra virgin olive oil and gently fold into the mixture stirring with the pestle. Set aside.
2. In a medium bowl, add lettuce, white wine vinegar, extra virgin olive oil, salt, freshly cracked pepper and dried oregano. Toss to incorporate and set aside.
3. On the bottom half of the bread spread the pesto. Add provolone cheese, mortadella, mozzarella and the shredded iceberg lettuce. Enjoy
Until next time, ciao!