Mortadella is at its best sliced thin and folded into loose ribbons, which piles it high and keeps it airy instead of packing it into a rubbery slab. A quick blitz of pistachios into a coarse cream doubles down on the nut already studded through the meat. Tear the burrata over the top so its cream binds everything on soft focaccia.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook0 min
Makes2 servings
CuisineItalian
Cost$$
Dairy-free
Contains gluten · tree nuts
Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
The Ingredients — and where to get them
Cook for2servings
Mortadella
Sliced thin so it folds into airy ribbons; the pistachio-studded kind is best.
A soft olive-oil bread that soaks up the cream without going hard.
1 piece
Local / market
The Rundown
Greedometer●●●●●A fair little treat
A reasonable little indulgence.
EffortEasy
Cook it with
No-cook
The Method
Make pistachio creamBlitz pistachios with a splash of oil and a pinch of salt into a coarse spreadable paste. Leave a little texture so it does not read as a smooth butter.
Split and spreadHalve the focaccia and spread the pistachio cream on the bottom. The bread stays soft, so it needs no toasting.
Ribbon the meatFold each thin slice of mortadella into loose waves and pile it high. Packed flat it turns dense and rubbery.
Tear and closeTear the burrata over the meat so its cream runs into the folds, then close and cut.
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