Italian Sandwich with Pistachio Pesto
Servings: 4
Ingredients
For the Pistachio Pesto:
- 1 1/2 cups roasted and salted shelled pistachios
- 1 cup fresh basil
- 1/2 to 1 cup fresh parsley
- 2 to 3 cloves garlic
- 3/4 cup Parmigiano-Reggiano cheese cut into cubes
- lemon juice to taste
- 1/2 to 3/4 cup olive oil extra virgin
- salt and pepper to taste
For the sandwich:
- 1 loaf Focaccia Bread with Roasted Tomato & Parmesan baked according to package instructions and sliced in half
- 2 to 3 tablespoons Italian Bomba Hot Pepper Sauce less if you can't handle heat
- 3 to 4 tablespoons Pistachio Pesto
- 2 to 3 handfuls fresh arugula
- olive oil extra virgin
- 1 to 2 Burrata
- Prosciutto, salami and pepperoni
- Pickled red onions see recipe link below
Instructions
For the Pistachio Pesto:
- In a food processor, pulse the pistachios until finely ground. Add the basil, parsley, garlic, and Parmigiana Reggiano. Pulse again until a rough paste is formed. Add some lemon juice and while the food processor is running, add in your olive oil. Remove lid, taste and adjust anything as needed: add more lemon juice, salt and pepper or additional oil or a splash of water if needed to thin to a smooth consistency.
- Keep leftover pesto in a sealed jar or other airtight container. I like to add a layer of olive oil over the top. Alternatively, you can store any leftovers in an airtight container in the fridge. When ready to use, let sit at room temp for a while, mix and use!
For the sandwich:
- To make the sandwich: add the Italian Bomba Hot Pepper Sauce to one side of your toasted (but slightly cooled) Focaccia Bread with Roasted Tomato & Parmesan bread. Add the pistachio pesto on the other side. Add the arugula, drizzle with a touch of olive oil, add the Prosciutto, salami and pepperoni, burrata (break apart and spread), and the pickled red onions. Close sandwich, slice in half and enjoy!
Notes
Pickled red onions: see recipe here