Crispy Mortadella Sandwich with Basil Pesto by Marion S Kitchen

Ingredients

• 200g (7 oz) mortadella, thinly sliced
• 1 sourdough baguette, halved lengthwise
• 200g (7 oz) stracciatella cheese
• 40g (3 tbsp) butter
• 1 tsp dried oregano
• 2 tbsp crispy chili oil
• 2 cup fresh basil leaves (for pesto)
• 1/2 cup parmesan cheese, grated (for pesto)
• 1/2 cup extra virgin olive oil (for pesto)
• 1/3 cup pine nuts (for pesto)
• 2 cloves garlic (for pesto)
• 1/2 tsp salt and pepper (for pesto)

Instructions

1. Combine basil, Parmesan, pine nuts, garlic, and olive oil in a food processor; pulse until a coarse paste forms, then season with salt and pepper.
2. Melt butter in a large skillet over medium-high heat and add the mortadella slices, frying for 2-3 minutes per side until the edges are crispy and curled.
3. Toast the cut sides of the sourdough baguette in the same skillet for 1-2 minutes until golden brown.
4. Spread a generous layer of the basil pesto onto both sides of the toasted baguette.
5. Layer the crispy mortadella over the bottom half, top with stracciatella cheese, and sprinkle with oregano.
6. Drizzle the crispy chili oil over the cheese and close the sandwich with the top baguette half.