This is my favorite breakfast sandwich of all time. The mortadella harkens back to the golden age of Bon Appetit when Molly Baz and Alex Delany were slinging morty-d and cracking pep, and the pistachio pesto is easy to make and ups the protein content as compared to a classic pine nut based pesto. Add a runny egg, seasoned ricotta, and arugula to good sourdough bread and you’ll start the day feeling fancy as hell.

Ingredients:

Pistachio Pesto

.5 cup of olive oil

Juice of 1 lemon

2-3 cups basil

3-4 garlic cloves

.5 cup pistachios

.25 cup parmesan cheese

Salt and Pepper

Breakfast Sandwich

3 slices of mortadella

1 egg

handful of arugula

Pesto

2 tbsp of ricotta

1 tsp of honey

1 tsp of olive oil

salt and pepper to taste

2 slices of sourdough

Let's Assemble!

Essential Equipment

My dinner plates are the Anthropologie Briar dinner plates and they are unfortunately no longer available. These ones from Fable are similar and have great reviews!

My nonstick pan is the Madura Plus from Zwilling. I love it so much and use it everyday!

My toaster is from Balmuda. It is expensive but it is amazing. You can revive a day old croissant and make bread taste freshly baked.

I got the ingredients for this recipe from my local Vons! Very accessible ingredients.

For the pesto:

Add all ingredients to a blender or food processor.

Blend until smooth.

Store extra in the fridge.

For the Sandwich:

Add ricotta, 1 tsp of olive oil, honey, and salt to a small bowl.

Whisk with a fork until smooth.

Toast the bread.

Fry an egg in the non stick pan. I cook until it is over medium.

Spread pesto on one slice of bread.

Spread ricotta mixture on the other slice of bread.

Add mortadella, egg, arugula to one side of the bread. Join the sandwich and enjoy!

Thank you for reading and cooking with me!

If you end up making this recipe, be sure to post it on social media and tag @fullbellydelly, comment, and share!

Mortadella and Pistachio Pesto Breakfast Sandwich