Mortadella Sandwich with Stracciatella & Pistachio Pesto
Mortadella Sandwich with Stracciatella & Pistachio Pesto: A Taste of Tuscany
This mortadella sandwich is one of the best things I’ve ever eaten in Italy.
I first had a version of it while visiting Florence and have been thinking about it ever since. Traditionally served on schiacciata, the famous Tuscan flatbread, it combines a handful of simple ingredients that come together perfectly.
Creamy stracciatella, pistachio pesto, thinly sliced mortadella, and crushed pistachios create a sandwich that’s rich, savory, creamy, and crunchy all at the same time.
Like many great Italian recipes, there’s nothing complicated about it. The quality of the ingredients does all the work.
Whether served on schiacciata, ciabatta, focaccia, or a fresh Italian roll, this is one of those sandwiches that immediately makes you understand why it became so popular throughout Tuscany.
If you enjoyed this recipe, be sure to check out my Crostone with Stracciatella, Trofie al Pesto, and Bruschetta recipes for more Italian dishes built around simple, high-quality ingredients.
Watch How I Make It
Watch how this Mortadella Sandwich with Stracciatella and Pistachio Pesto comes together step-by-step.
Why This Sandwich Works
Every ingredient serves a purpose with this mortadella sandwich.
The stracciatella adds richness and creaminess, the pistachio pesto provides nuttiness and depth, the mortadella brings its signature delicate flavor, and the crushed pistachios create texture.
Because there are so few ingredients, each one stands out while still working together as a complete bite.
The contrast between the creamy cheese and the crunchy pistachios is what makes the sandwich especially memorable.
My First Experience with This Sandwich in Florence
I first discovered this sandwich while visiting Florence a few years ago.
At the time, I had eaten mortadella countless times, but never in a sandwich quite like this. The combination of pistachios, stracciatella, and mortadella felt simple yet completely different from anything I had tried before.
I first tried it at ‘Ino in Florence. This might be my favorite sandwich shop in all of Florence. Nestled in right by the Ponte Vecchio, it might be a little lesser know than All’ Antico Vinaio or some of Florence’s other panino shops, but it certainly holds its own.
What stood out most was how balanced it felt. Rich without being heavy, flavorful without being complicated.
It quickly became one of those dishes I looked forward to ordering whenever I returned to Italy.
The Tradition of Schiacciata in Tuscany
Many of the most famous mortadella sandwiches in Florence are served on schiacciata, a rustic Tuscan flatbread known for its crisp exterior and airy interior.
In recent years, sandwich shops throughout Florence have become famous for creating large schiacciata sandwiches filled with Italian cured meats, cheeses, and spreads.
While the bread may vary, mortadella paired with pistachios remains one of the most classic and beloved combinations.
Why Mortadella and Pistachios Pair So Well
Mortadella and pistachios have been paired together in Italy for generations.
Many traditional mortadellas already contain pistachios, making the flavor combination naturally complementary.
The richness of the mortadella works beautifully with the slightly sweet nuttiness of the pistachios, while the stracciatella helps tie everything together.
The result is a sandwich that feels indulgent without becoming overwhelming.
Mortadella Sandwich with Stracciatella & Pistachio Pesto
Ingredients
Method
- Pistacchio Pesto
- Prepare the pistachio pesto by combining the pistachios and extra virgin olive oil in a food processor. Blend until smooth and creamy. Season with salt and black pepper to taste.
- Slice the schiacciata in half. While traditional Tuscan schiacciata is the ideal bread for this sandwich, a fresh Italian-style roll, ciabatta, or focaccia also works beautifully.
- Spread the stracciatella evenly on the bottom half of the bread.
- Spoon the pistachio pesto over the stracciatella and spread into an even layer.
- Fold and layer the mortadella generously over the pesto.
- Finish with a generous sprinkle of crushed pistachios for added texture and flavor.
- Close the sandwich, slice if desired, and serve immediately.
Chef’s Notes
- Use the highest-quality mortadella you can find.
- Fresh stracciatella makes a major difference in texture.
- Pistachio pesto should be smooth but not overly loose.
- For an authentic Florentine experience, serve on freshly baked schiacciata with a light drizzle of extra virgin olive oil.
Mortadella Sandwhich Questions
What is mortadella?
Mortadella is a traditional Italian cured meat originating from Bologna.
What is stracciatella cheese?
Stracciatella is the creamy filling found inside burrata cheese.
Can I use burrata instead of stracciatella?
Yes. Simply cut open the burrata and use the creamy interior.
What bread works best?
Traditional Tuscan schiacciata is ideal, but ciabatta, focaccia, and Italian rolls all work well.
