Schiacciata Sandwich with Pistachio Cream and Mortadella

Schiacciata Sandwich

Step 1: Prepare the pistachio cream [08:33]

In a food processor, pulse 6 oz of pistachios until they are evenly broken down into small, coarse crumbs. Reserve a few tablespoons of the crumbs. Add the Parmigiano Reggiano and a stream of olive oil while pulsing until you achieve a coarse, creamy, and spreadable consistency.

Step 2: Prepare the stracciatella [09:47]

If using Burrata, remove it from its water and tear it apart into small shreds in a bowl. Add salt to taste and mix well to create a creamy spread.

Step 3: Assemble the sandwich [13:38]

Cut the Schiacciata loaf open. Spread the pistachio cream on the base, followed by a layer of stracciatella and a sprinkle of the reserved pistachio crumbs. Drap the thin slices of mortadella over the cheese, and finish with a final sprinkle of pistachio crumbs before placing the top half of the loaf to complete your sandwich.