Ingredients for the sandwich

6–8-inch square piece of focaccia, sliced like a bun
one large burrata
four slices mortadella
2–4 Tbsp pistachio pesto
handful of arugula leaves

Ingredients for the pistachio pesto

¾ cup roasted, salted pistachios
½ cup loosely packed fresh basil
½ cup grated Parmigiano-Reggiano
½ cup extra virgin olive oil
1 small clove of garlic
juice of ½ a lemon
salt and pepper to taste

Method

Prepare your pesto

In a blender, blend all pesto ingredients until smooth. Set aside.

In a small bowl, place the burrata. Take a knife and fork and slice through the burrata until it is in small pieces and the creamy inside is mixed with the pieces of the outside. Stir in some flaky salt and fresh cracked pepper to taste and set aside.

Assemble your sandwich

Spread the bottom slice of focaccia with the creamy burrata and top with arugula and the slices of mortadella. On the top slice, spread evenly with a generous amount of pistachio pesto. Place the two sides together, slice in half diagonally and enjoy!