Can I make this sandwich vegetarian?

Yes! Just skip the mortadella and load your sandwich with grilled veggies like zucchini, mushrooms, or roasted red peppers alongside the cheese and pesto.

How long does the pistachio pesto last in the fridge?

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.

What’s the best way to get the mortadella crispy?

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.

Can I use store-bought pesto instead?

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.

Is ciabatta the only bread that works for this sandwich?

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.

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

Scale

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*

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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.