Ingredients
1 ciabatta loaf
8 slices of mortadella
2 burrata or mozzarella balls, drained, patted dry and torn into chunks
50g pitted green olives, roughly chopped
60g rocket
olive oil, for drizzling
For the pesto
1 small garlic clove
50g pistachios
30g basil
30g parmesan, broken into chunks or grated
1 lemon, zested, plus ½ juiced
5-6 tbsp extra virgin olive oil
Method
STEP 1
First, make the pesto. Peel the garlic clove and blitz with the rest of the pesto ingredients in a food processor until smooth and bright green. Season with salt and chill until needed. Will keep chilled for up to a week.
STEP 2
Slice the ciabatta in half through the equator and toast the cut sides under a hot grill for a few minutes until lightly charred. Spread the pesto evenly over the top, then arrange the mortadella, burrata, olives and rocket over the base and drizzle over a little olive oil. Sandwich with the top of the loaf, wrap firmly in baking parchment and secure with kitchen string.
STEP 3
For best results, put the sandwich in the fridge and top with a chopping board and a few heavy cans to press it down. Chill for at least 30 mins, or overnight. Cut into four pieces to serve.
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source
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