Mortadella Grilled Cheese Sandwich with Pistachio Pesto
This is a sponsored recipe by Real California Milk: All opinions are my own. Thank you for supporting the brands that make this website possible.
A Golden State Grilled Cheese with a Gourmet Twist: Mortadella Grilled Cheese Sandwich with Pistachio Pesto
If you’re someone who thinks grilled cheese is the ultimate comfort food, this Mortadella Grilled Cheese Sandwich with Pistachio Pesto takes that love to the next level. Think crisped edges of mortadella layered with melted Real California Provolone, all tucked into a toasted ciabatta with a vibrant pistachio pesto made with Real California Cotija. It’s nutty, cheesy, and just the right amount of indulgent. And thanks to Real California Milk products, this sandwich is as wholesome as it is luxurious. Crafted with sustainably sourced dairy from hardworking California dairy families.
Whether you’re celebrating Grilled Cheese Month or just in the mood for a satisfying lunch, this sandwich is a bold fusion of Italian deli flavors and fresh, California-sourced ingredients. The pistachio pesto brings brightness and bite, while the double cheese combo offers that irresistible gooey factor. It’s rich and melty with just the right crunch from that ciabatta. Basically, everything a grilled cheese should be and more.
When you shop for ingredients, look for the Real California Milk seal. It’s your sign that you’re getting top-tier dairy from the Golden State.
Related Recipe: Esquites Fuego
Ingredient Variations
- Cheese Swap: Not a provolone fan? Try Real California Mozzarella or even Real California Monterey Jack for a creamier melt.
- Greens Twist: Sub the arugula in the pesto with spinach or kale if that’s what you have on hand.
- Nut Variations: Pistachios are earthy and bold, but walnuts or almonds also work beautifully in the pesto.
- Bread Upgrade: Ciabatta offers the best crunch, but a thick sourdough or even focaccia adds a fun texture twist.
- Protein Play: Swap mortadella for crispy prosciutto or sliced smoked turkey for a lighter version.
Serving Suggestions
This sandwich is best eaten hot and fresh, but if you’re planning ahead, here’s how to store and reheat:
- Pesto: Make the pistachio pesto up to 4 days in advance. Store in an airtight container in the fridge with a thin layer of olive oil on top to prevent browning.
- Leftover Sandwiches: Wrap any assembled sandwiches in foil and refrigerate. Reheat in a toaster oven or skillet over medium-low heat until warmed through and crispy.
- Mortadella and Cheese: Store sliced mortadella and cheese in separate airtight containers in the fridge and assemble fresh when ready to serve.
Serving Suggestions
This grilled cheese is the star of the show, but pairing it with simple sides takes the meal to the next level:
- A side of tomato soup or roasted red pepper bisque for dipping.
- A crisp arugula salad tossed with lemon juice and shaved Real California Cotija for a refreshing contrast.
- Sweet potato fries or truffle chips to balance the savory, cheesy richness.
- A chilled glass of sparkling lemonade or a dry cider for a drink pairing that cuts through the fat and complements the pesto.
FAQs
Yes! Just skip the mortadella and load your sandwich with grilled veggies like zucchini, mushrooms, or roasted red peppers alongside the cheese and pesto.
The pesto stays fresh for up to 4–5 days when stored in an airtight container. You can also freeze it in small portions for up to 3 months.
Bunching up the mortadella slices helps create crispy edges while maintaining juicy centers. A cast iron skillet over medium heat is ideal for even crisping.
You can, but making the pistachio pesto from scratch gives this sandwich a unique, nutty twist that elevates the flavor. Plus, the Real California Cotija adds a creamy sharpness you won’t get from most store-bought versions.
Not at all. Any rustic, hearty bread like sourdough, focaccia, or even a crusty baguette would hold up well to the gooey cheese and crispy meat.
This Mortadella Grilled Cheese Sandwich with Pistachio Pesto isn’t your average sandwich, it’s a celebration of flavor, texture, and California craftsmanship. By using Real California Milk products like Provolone and Cotija, you’re not only treating your tastebuds, but also supporting family dairy farms that prioritize sustainable, quality practices.
Whether you’re making lunch for two or serving up something special for a weekend brunch, this sandwich delivers big on taste and comfort. So next time you’re at the store, look for the Real California Milk seal, and get ready to make every bite golden.
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Mortadella Grilled Cheese Sandwich with Pistachio Pesto
Description
This Mortadella Grilled Cheese Sandwich is layered with crispy mortadella, melted Real California Provolone, and a vibrant pistachio pesto made with Real California Cotija.
It’s rich, nutty, melty, and has just the right crunch from that toasted ciabatta.
Ingredients
Ingredients for pistachio pesto:
- 2 cups fresh basil
- 1/3 cup Real California Cotija Cheese, Cubed
- ½ cup roasted pistachios
- 1 cup baby arugula
- 3 garlic cloves
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup olive oil
Ingredients for mortadella grilled cheese sandwich
- 1 tablespoon cooking oil
- .5 pound sliced mortadella (about 12 slices)
- 6 slices Real California Provolone Cheese (or mozzarella)
- 1 (14 ounce) ciabatta bread
- 2 tablespoons mayonnaise
- Pistachio pesto*
Instructions
*Directions for pistachio pesto:
- Add all ingredients to a food processor and blend until smooth. Transfer to a container with a lid and set aside. (Store any leftover pesto in refrigerator).
Directions for mortadella grilled cheese sandwich
- Heat oil in a cast iron skillet over medium heat. Bunch up mortadella 3 slices and place on in hot skillet. Cook each mortadella slice for 2 minutes or until edges crisp up. Flip bunched slices and place a slice of provolone cheese over each bunched-up mortadella slice. Fry for 2 more minutes then remove from heat.
- Cut the ciabatta bread in half lengthwise (like you’re opening it for a sandwich), then slice each half in half again widthwise to make two sandwiches.
- Toast bread slices in skillet, cut side down. Toast for 90 seconds. Remove from heat.
- Spread mayonnaise on bottom halves then top with 3 bunches of mortadella and provolone on each bottom half. Spread pistachio pesto on top halves and place over to make a sandwich. Serve and enjoy.
