Mortadella Panuozzo Recipe
Mortadella, Cream Of Pistachio, Stracciatella
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bread
Spread / Sauce
Filling
Method
Bread
- 1
Preheat and prep
Preheat oven to 220°C (425°F) with a baking stone or inverted tray inside. If using a wood-fired oven or pizza oven, preheat accordingly to high temperature. Lightly score the panuozzo dough surface with a knife about 1 cm deep to control expansion.
- 2
Bake or heat the panuozzo
Brush the dough lightly with 1 tablespoon extra-virgin olive oil and sprinkle with a pinch of sea salt. Place the dough on the hot baking surface and bake 12–16 minutes until the crust is golden-brown and the interior reaches a soft, well-cooked crumb. Remove from oven and allow to rest 3–5 minutes.
- 3
Split the panuozzo
Carefully slice the panuozzo horizontally, leaving one edge attached if you prefer a hinge, to create a pocket. If the bread is very hot, let cool 1–2 minutes so fillings won't melt excessively.
Spread / Sauce
- 4
Season the pistachio cream
In a small bowl, mix 3 tablespoons cream of pistachio with 1/2 teaspoon fresh lemon juice and 1/4 teaspoon black pepper. Stir until smooth and slightly loosened so it spreads easily. Taste and adjust salt if your pistachio cream is unsalted—add up to 1/8 tsp sea salt if needed.
- 5
Apply spread
Generously spread the seasoned pistachio cream on the bottom half of the opened panuozzo, using all or most of the mixture to ensure a pronounced pistachio flavor in every bite.
Filling & Assembly
- 6
Layer mortadella
Arrange 150 g thinly sliced mortadella evenly over the pistachio-spread bottom half, folding slices so the sandwich has volume and an even distribution of meat.
- 7
Add stracciatella
Spoon 150 g stracciatella cheese over the mortadella in several dollops to create creamy pockets. Distribute evenly but avoid pressing down so the cheese remains light and stringy.
- 8
Add greens and basil
Tuck 6 fresh basil leaves and optional 20 g microgreens or arugula among the cheese and mortadella for freshness and balance.
- 9
Finish and garnish
Sprinkle 2 tablespoons chopped toasted pistachios over the stracciatella to reinforce the pistachio flavor and add crunch. Drizzle a little (about 1 tsp) extra-virgin olive oil over the filling and season lightly with a pinch of sea salt if needed.
- 10
Close and press
Close the panuozzo gently. If desired, press it lightly in a sandwich press or on a skillet for 30–45 seconds per side to warm through and slightly compress the filling (do not overheat or the stracciatella will fully melt).
- 11
Slice and serve
Cut the panuozzo into two or three portions with a serrated knife. Serve immediately while the bread is warm and the stracciatella is creamy.