A Sandwich Inspired by Anthony Bourdain’s Favourite: Pistachio Pesto, Mortadella, and Melted Provolone

When I first heard about Anthony Bourdain’s favourite sandwich, I knew I had to try my hand at creating something similar. Bourdain’s go-to sandwich, one he often enjoyed in Italy, featured a simple yet incredible combination of mortadella and melted provolone with a mustard and mayonnaise sauce. This trio of ingredients, often served on a crusty, rustic roll, embodies everything Bourdain loved about food: simplicity, quality ingredients, and bold flavours.

In true Bourdain style, this sandwich is all about keeping things straightforward but making sure every element stands out. Mortadella, the Italian cured meat that’s similar to bologna but richer and silkier, serves as the star. Its buttery texture pairs perfectly with the pistachio pesto, which adds a subtle nuttiness and richness to the sandwich. Then, there’s the melted provolone — creamy and just the right amount of gooey when heated. The combination of these flavours is a perfect representation of Italian food: balanced, yet bold.

My version of this sandwich includes not only the pistachio pesto but also a sundried tomato pesto for an extra layer of tanginess. It brings in a bit of acidity, which helps cut through the richness of the mortadella and cheese. I love how these pestos complement each other — the pistachio pesto adds a creamy, nutty depth, while the sundried tomato pesto adds brightness and tang.

Why I Love This Sandwich

Like Bourdain’s original inspiration, this sandwich is satisfying without being overly complicated. It’s about focusing on a few high-quality ingredients and letting them speak for themselves. Mortadella, especially when grilled, becomes slightly crispy on the edges, which adds a new texture that contrasts with its buttery centre. And by grilling the mortadella and melting the provolone on top, using a bit of steam to help the process, you get that wonderful, oozy cheese that ties everything together.

This sandwich is also incredibly versatile. It’s great for a quick lunch, but it’s also indulgent enough to serve for dinner with a simple side salad or some crispy potato chips. I love using thick slices of rustic Italian bread, as it holds up well to the warm, melty ingredients inside. You want a bread that can handle all the goodness packed inside without getting soggy.

Bringing It All Together

For me, creating this sandwich was a chance to pay tribute to Bourdain’s love for good, honest food. It’s a recipe that doesn’t need any over-the-top ingredients or fancy techniques. It’s all about flavour, texture, and respecting each element of the sandwich. I always think about how Bourdain embraced food from all walks of life — from street vendors to Michelin-starred restaurants — and this sandwich fits right in with that ethos.

If you’re a fan of bold Italian flavours or just looking for a satisfying, melty sandwich, this Pistachio Pesto Mortadella sandwich is a must-try. It’s a perfect blend of rich, savoury, and a little bit tangy, all wrapped up in a crunchy toasted bread. I hope you enjoy making (and eating) it as much as I do!

Why You’ll Love This Sandwich:

Layered flavours: The combination of pistachio pesto’s richness and the tang of sundried tomato pesto creates a balance of savoury and slightly sweet. Each bite brings complexity.

Indulgent mortadella: Several layers of mortadella add a silky, rich meatiness that contrasts beautifully with the creamy and herby pestos.

Melty provolone perfection: Provolone, when melted, brings a satisfying, gooey texture and mild, nutty flavour that complements both the pestos and mortadella.

FAQ:

Can I use store-bought pesto for this recipe?
Yes, you can use store-bought pesto for convenience, but making it fresh will give you a more vibrant flavour and texture.

What other meats can I use instead of mortadella?
If you’re not a fan of mortadella, you can substitute with thinly sliced prosciutto or even salami for a different take.

What kind of bread works best?
A rustic Italian loaf is ideal, but ciabatta or sourdough would also work well due to their structure and flavour.