I have a deep, abiding love for mortadella that borders on the obsessive. It’s not just “fancy bologna.” It’s a delicate, pink canvas studded with jewels of fat and pistachios, and when it’s sliced thin enough to see through, it’s pure poetry. This grinder is my love letter to it. Paired with the spicy, rustic chew of soppressata and a homemade pistachio pesto that uses the very nuts embedded in the meat itself, it’s a meta-masterpiece. It’s richer, more decadent, and more complex than the classic. It’s the sandwich you make when you want to really, truly treat yourself.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 20 mins | 0 mins | 20 mins | 1 person (who deserves it) | Medium |
Why You’ll Love This Recipe
- The pistachio pesto is a revelation. It’s creamy, nutty, herbaceous, and it pairs with the meats in a way basil pesto just can’t.
- It’s a textural dreamland. The creamy mortadella, the chewy soppressata, the crunchy pistachios in the pesto, the crisp bread.
- It feels incredibly luxurious. This is a sandwich that makes a statement without you having to say a word.
Grab These
For the Pistachio Pesto (makes extra):
- ½ cup shelled, unsalted pistachios
- 1 cup fresh basil leaves, packed
- ½ cup fresh parsley leaves, packed
- ½ cup extra virgin olive oil
- ¼ cup grated Pecorino Romano
- 1 small clove garlic
- Juice of ½ a lemon
- Salt and pepper to taste
For the Grinder:
- 1 high-quality Italian roll or ciabatta
- 4-5 slices Mortadella (the good stuff, with pistachios in it!)
- 4-5 slices Hot Soppressata
- 2-3 slices Fontina cheese (its meltability and mild nuttiness are perfect here)
- Toppings: A handful of arugula, shaved Parmesan
Let’s Make It
First, we make the pesto that makes this sandwich sing. In a food processor, combine the pistachios, basil, parsley, garlic, and Pecorino Romano. Pulse until everything is finely chopped. Now, with the processor running, slowly stream in the olive oil until a coarse paste forms. You’re not looking for a completely smooth pesto here; a little texture is lovely. Squeeze in the lemon juice, add a pinch of salt and a few grinds of black pepper, and pulse to combine. Taste it. Is it bright? Nutty? Salty? Adjust. This stuff is gold. You’ll have extra, and you’ll thank me later when you’re eating it with a spoon.
Now, for the sandwich construction. Slice your roll and open it up. Spread a generous, generous layer of the pistachio pesto on both the top and bottom halves of the bread. You want it to be the first and last flavor you taste. On the bottom half, layer your fontina cheese. Then, drape the mortadella so it forms soft folds. Let it be a little messy. On top of the mortadella, layer the soppressata.
Now, take a handful of arugula and toss it with a tiny drizzle of olive oil and a squeeze of lemon juice. Just enough to wilt it slightly. Pile this dressed arugula on top of the meats. The peppery bite of the arugula is a fantastic counterpoint to the rich, fatty meats. Finish it with a few curls of shaved Parmesan.
Close the sandwich. Now, here’s the pro-move: I like to give this one a very brief toast in a panini press or a hot skillet with a heavy pot on top. Just for 2-3 minutes, until the bread is crisp and the fontina is just starting to melt and glue everything together. You can absolutely eat it cold, but the warmth wakes up the flavors of the pesto and melts the fat in the mortadella in a truly divine way.
Nutritional Facts (Per Sandwich)
| Nutrient | Amount |
|---|---|
| Calories | ~ 750 kcal |
| Protein | 32g |
| Carbohydrates | 45g |
| Fat | 48g |
| Fiber | 4g |
| Sugar | 5g |
| *Note: | Values are estimates |
Variations & Add-Ins
- The Giardiniera Twist: Add a layer of hot giardiniera (Italian pickled vegetables) for an incredible crunch and a serious vinegar kick.
- No Fontina? Havarti or a young Monterey Jack would be a good, melty substitute.
- Creamier Pesto: For an even richer pesto, blend in 2 tablespoons of ricotta cheese.
Serving Ideas
This is a knife-and-fork situation, especially if you warm it. Serve it with a side of marinated olives and a glass of dry, sparkling Prosecco to cut through the richness. It feels like a celebration.
Storage & Reheating
The pesto will keep in the fridge for a week, or frozen for months. The assembled sandwich is best eaten immediately. If you must store it, wrap it tightly in parchment paper and then in foil, and keep it in the fridge for no more than a few hours. The bread will soften, but the flavors will still be there.
My Two Cents
Don’t skip toasting the pistachios for the pesto. If you have 5 extra minutes, spread the shelled pistachios on a baking sheet and toast them in a 350°F oven for 5-7 minutes until fragrant. Let them cool completely before making the pesto. This deepens their flavor exponentially and makes the entire sandwich taste richer and more complex.
You Asked, I’m Answering
“Can I use store-bought pesto?”
You can, but it won’t be the same. The pistachio is the star here, and most store-bought pestos are basil-pine nut based. If you’re in a real pinch, try to find an artisanal pistachio pesto, or just use a high-quality basil pesto and accept that it will be a different (but still tasty) sandwich.
“My mortadella is sticking together in one clump.”
It does that! The slices are so thin they cling to each other. Just separate them gently with your fingers and let them fall onto the bread in loose, romantic folds. The messier it looks, the better it eats.