Serves 1
Directions
- 1Thread thin slices of mortadella onto wooden skewers in a folded, pleated pattern.
- 2Add butter to a hot pan. Once melted, sprinkle with pickle and jalapeño spice blend.
- 3Place mortadella skewers in the pan and sear until browned on both sides.
- 4In a bowl, mix ricotta, spicy chili preserve, black pepper, juice of half a lemon, and extra virgin olive oil.
- 5Stir in Greek yogurt to the ricotta mixture and set aside.
- 6Combine basil pesto, fresh basil leaves, and additional olive oil in a blender beaker and blend until smooth.
- 7Toast brioche bun halves in the remaining butter in the pan.
- 8Spread the ricotta mixture on the bottom bun, place the mortadella skewers on top, drizzle with the basil sauce, and sprinkle with crushed pistachios before closing the sandwich.
Ingredients
- 1 package mortadella
- 2 tbsp unsalted butter
- 1 pinch pickle and jalapeño spice blend
- 1/2 cup ricotta cheese
- 1 tbsp spicy chili preserve
- black pepper (optional)
- 1/2 whole lemon
- 1 tbsp extra virgin olive oil
- 1 tbsp plain greek yogurt
- 2 tbsp basil pesto
- 5 whole fresh basil leaves
- 1 handful pistachios
- 1 whole brioche bun
Equipment
wooden skewersskilletmixing bowlwhiskimmersion blenderblender beakerknife
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