A hearty sandwich with Italian flair, pairing mild mortadella with bold provolone, fragrant pesto and the subtle sweetness of roasted red peppers. Pistachios add just the right amount of crunch for a simple, colourful bite packed with flavour.

Ingredients

For this recipe, you will need:

• 4 slices of Mie et Cie Le Délicat bread
• 120 g mortadella, thinly sliced
• 4 slices provolone
• ½ cup (125 ml) roasted red peppers, drained and cut into strips
• 3 tbsp (45 ml) basil pesto
• 2 tbsp (30 ml) unsalted pistachios, roughly chopped
• 1 handful arugula or baby greens (optional)
• Black pepper, to taste

Make sure you have all the ingredients on hand before you begin preparing the recipe.

Directions

1. Place the bread slices on a work surface.
2. Generously spread pesto on the inside of each slice.
3. Divide the mortadella between two slices, then add the provolone and roasted red pepper strips.
4. Sprinkle with chopped pistachios and add arugula, if desired.
5. Season lightly with pepper, close the sandwiches and press gently.
6. Cut in half and serve immediately.

Chef's Tips

For an even more indulgent version, lightly toast the bread with butter before assembling. You can also toast the pistachios in a dry skillet for a few minutes to intensify their flavour.