Mortadella, Pistachio Pesto & Burrata Sandwich on Ace Focaccia

Ingredients (makes 2 sandwiches)

For the pistachio pesto:

• ½ cup shelled roasted pistachios (unsalted if possible)
• 1 packed cup fresh basil leaves
• 1 small garlic clove
• ¼ cup grated Parmigiano Reggiano
• Zest of ½ lemon
• 2 tbsp lemon juice
• ⅓ cup olive oil (plus more as needed)
• Salt and pepper to taste

For the sandwich:

• 2 ACE Bakery Rosemary Focaccia Triangles, halved horizontally
• 6–8 thin slices of mortadella
• 1 ball of burrata, drained and torn
• Handful of arugula or baby greens
• Olive oil, for drizzling
• Flaky salt and cracked black pepper
• Calabrian chilli paste

Instructions

1. Make the pistachio pesto:
   In a food processor, combine pistachios, basil, garlic, Parmesan, lemon zest, and juice. Pulse until finely chopped. With the machine running, stream in olive oil until smooth-ish but still textured. Season with salt and pepper. Set aside (store any extra in the fridge with a layer of oil on top).
2. Prep the bread: Slice your ACE focaccia loaf in half horizontally and warm it up in a skillet or low oven until just toasty.

Assemble the sandwich: Slather the bottom half of the focaccia with a thick layer of pistachio pesto. Pile on the mortadella. Gently tear the burrata over the top and season with flaky salt and cracked black pepper. Add a handful of arugula. Drizzle with olive oil. Spread the calabria chili paste on the other half of the focaccia, top the sandwich and press down gently. Slice in half and serve immediately.