Mortazza Recipe

Prepare pistachio spread

If using ready-made Bronte pistachio paste, stir it with 1 teaspoon extra-virgin olive oil to loosen to a spreadable consistency. If using ground roasted pistachios, pulse 1/3 cup roasted unsalted pistachios with 1/2 teaspoon olive oil in a small food processor until it forms a coarse, slightly oily paste (about 20–30 seconds). Transfer to a small bowl and stir in 1/2 teaspoon lemon juice if using, then taste and adjust salt.

Slice and season mozzarella

Slice the fresh mozzarella into 1/4-inch slabs. Place the slices on a plate and sprinkle with the 1/4 teaspoon coarse sea salt, 1/8 teaspoon freshly ground black pepper, and the 1 teaspoon lemon zest distributed evenly over the cheese. Let rest for 2–3 minutes so the flavors marry.

Prepare bread

Slice the ciabatta or crusty bread in half horizontally. If you prefer warm bread, warm it briefly in a 350°F (175°C) oven for 4–5 minutes or toast lightly in a skillet for 1–2 minutes per side. Drizzle the cut surfaces with a tiny amount (about 1/2 teaspoon total) of extra-virgin olive oil if desired.

Assemble sandwich

Spread the pistachio paste evenly over the bottom half of the bread (use all 3 tablespoons for a pronounced pistachio flavor). Layer the seasoned mozzarella slices over the pistachio spread. Arrange the mortadella slices on top of the mozzarella, folding them slightly to create height and even coverage. If using arugula or baby greens, place them over the mortadella.

Finish and serve

Place the top half of the bread on the sandwich and press gently to compact. Cut the sandwich in half. Taste and adjust: if you want brighter acidity, sprinkle a few drops of lemon juice over the filling before closing the sandwich. Serve immediately. If you prefer a warm, melted version, press the assembled sandwich in a skillet or panini press over medium heat for 2–3 minutes per side until the mozzarella softens (watch carefully to avoid squeezing out the pistachio).