Pistachio Mortadella Focaccia

This is a famous sandwich for a reason. Make it.

Ingredients

 

• Nice Focaccia (make sure it’s nice please)

• 8 thin slices of Mortadella 

• 150g Burrata/Stracciatella

• 300g of unshelled pistachios 

• 50-75g Parmigiano Reggiano 

• 50-75g Pecorino Romano 

• Oil Olive 

• Salt 

• Handful of cherry tomatoes 

• Balsamiq vinegar 

Method

1. If you’re an idiot like me and didn't buy unshelled pistachios, you’ll need to spend the next 15-30 minutes removing them from their shells. 
   

2. Add the UNSHELLED pistachios to a food processor and blitz until they are broken down into small pieces (these will be dusted on the top of the sandwich.)
   

3. Remove two tbs of the pistachio blend from the food processor for later.

4. Grate the pecorino and parmesan and add to the food processor.
   

5. Add about a ¼ of olive oil along with the grated cheese and pluse the food processor, streaming in more olive oil as required.

Note: You may need to use quite a lot of olive oil…

6. Continue to pluse and stream in olive oil until a thin cream like consistency has been reached - you do not want to turn this into butter so don’t take the piss.
   

7. Set the oven to 170 degrees and bang the focaccia in there. You'll know your oven better than i do, you just want to heat the bread up.
   

8. Slice the tomatoes in half and add to a mixing bowl with salt, olive oil and balsamic vinegar.
   

9. Stir and set a side until you are ready to build the sandwich.
   

10. Remove the focaccia from the oven when its hot and slice open.
    

11. Spread the Burrata/Stracciatella onto one side of the focaccia.
    

12. Add as much of the pistachio cream as you please (I didn’t add enough)
    

13. Add the slices of Mortadella, folding each slice over.
    

14. Add more pistachio cream, followed by the tomatoes and blitzed pistachios.
    

15. Close that shit up and enjoy x.