Mortadella Open Sandwich with Pesto, Arugula & Pistachios | 15 Minutes

Silky mortadella, creamy ricotta, peppery arugula, fresh pesto, and a nutty pistachio crunch—all layered on golden toast in just 15 minutes.

Wanna bite? 🍴 Some sandwiches don’t just satisfy hunger—they feel like comfort dressed simply. For me, mortadella has always carried that charm. I never needed to fly to Italy to discover it—living in Toronto meant mortadella was always within reach, from small European delis to everyday markets.

When I was working in the kitchen, mortadella was part of our picnic menu. I sliced it endlessly, folding those pale-pink ribbons that curled so softly at the edges. There was something simple and joyful about handling it—easy, unfussy, and quietly luxurious.

These days, my favorite way to enjoy mortadella is this open sandwich: toasted sourdough, creamy ricotta, a spoonful of my bright parsley pesto (you can also use basil if you prefer), silky folds of mortadella, a handful of arugula, and crushed pistachios sprinkled on top. Every bite balances creaminess, texture, herbiness, and nutty richness.

B’s Secret

Bright homemade parsley pesto + crushed pistachios.
Parsley gives a clean, earthy freshness that pairs beautifully with rich mortadella.
(Optional swap: basil pesto for a sweeter, aromatic twist.)

This Did It!

• Technique Tip:
  Toast your bread in a skillet with butter, not a toaster. This gives you a deeper golden crust and enough structure to hold all the toppings without collapsing.
• Ingredient Swap:
  No ricotta on hand? Cream cheese or mascarpone works beautifully. If you don’t have pine nuts for the pesto, walnuts are a great substitute and add a slightly earthier flavor.
• Avoid Mistakes:
  Be gentle with the pesto and cheese. Too much moisture will soak into the bread and make the sandwich soggy instead of crisp.
• Storage:
  Parsley pesto can be stored in the fridge for up to 5 days in an airtight container. Assemble the sandwich just before eating for the best texture.
• Flavor Booster:
  Finish with freshly grated lemon zest for brightness, or drizzle a little balsamic glaze for a subtle sweet-and-tangy contrast.

 FAQS

Q: Can I replace mortadella?
A: Yes: ham, turkey, prosciutto, or smoked salmon.

Q: Why did my sandwich get soggy?
A: Too much pesto or insufficiently toasted bread.

Q: Can I use basil pesto instead?
A: Absolutely—use basil, parsley, or a mix.

NUTRITION FACTS ( 2 sandwiches )

• Calories: 1013 kcal
• Protein: 39.4g
• Fat: 59.2g
• Carbs: 85.5g
  

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This sandwich proves that comfort can be simple yet elevated. With parsley pesto, creamy ricotta, silky mortadella, and pistachio crunch, each bite feels balanced and satisfying.

My kitchen, my calm.

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Mortadella Open Sandwich with Pesto, Arugula & Pistachios | 15 Minutes

Cuisine: modernized Recipe Keys: E easy and quick

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Description

These days, my favorite way to enjoy mortadella is this open sandwich: toasted sourdough, creamy ricotta, a spoonful of my bright parsley pesto (you can also use basil if you prefer), silky folds of mortadella, a handful of arugula, and crushed pistachios sprinkled on top. Every bite balances creaminess, texture, herbiness, and nutty richness.

Ingredients

Servings

• 15 g unsalted butter

• 2 slices sourdough bread

• 70 g ricotta cheese (2-3 tbsp)
• 100 g mortadella (minced)

• 40 g arugula

• 20 g pistachios (chopped)

• kosher salt, to taste

• black pepper, to taste

Parsley Pesto

• 40 g fresh parsley

• 2 cloves garlic
• 60 ml extra-virgin olive oil
• 2 tbsp lemon juice
• 25 g walnut
• kosher salt, to taste
• black pepper, to taste

Instructions

Make the Parsley Pesto

1. Add parsley, garlic, walnuts, lemon juice, and salt to a blender.

2. Slowly drizzle olive oil while blending.

3. Adjust consistency if needed.
   (Why: Slow oil addition helps emulsify the pesto for a creamy texture.)

Toast the Bread

1. Lightly spread butter on both sides of the bread.

2. Heat a skillet over medium heat and toast the bread for 2–3 minutes per side, until golden and crisp.
   (Why: Butter helps create a rich flavor and an evenly browned, sturdy base for the toppings.)

Build the Sandwich

1. Spread ricotta generously on warm toast.

2. Add 1–2 tsp parsley pesto.

3. Fold mortadella into ribbons and pile high.

4. Add arugula.

5. Sprinkle crushed pistachios generously.

6. Finish with black pepper and serve immediately.

Nutrition Facts

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Amount Per Serving

Calories 1013kcal

% Daily Value *

Total Fat 59.2g92%

Saturated Fat 20.2g101%

Cholesterol 88mg30%

Total Carbohydrate 85.5g29%

Dietary Fiber 6.3g26%

Sugars 5.2g

Protein 39.4g79%

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Calcium 402 mg

Iron 9 mg

Vitamin D 8 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.