Mortadella Sandwiches with Pistachio Mayonnaise
Mortadella Sandwiches with Pistachio Mayonnaise
Ingredients
- 1 egg
- 3 tbsp unsalted shelled pistachios, coarsely chopped
- 1 tbsp (15 ml) lemon juice
- 1 small garlic clove, halved
- 1/2 cup (125 ml) olive oil
- 4 panini buns, each 6 inches (15 cm) long
- 8 leaves curly-leaf or Boston lettuce
- 1 large tomato, sliced into 8 halfmoons
- 8 slices mild provolone cheese
- 2 packages (175 g each) sliced mortadella
- 12 green olives stuffed with lemon, sliced
- Basil leaves, to taste
Instructions
- In the tall, narrow container of a hand blender, combine the egg, pistachios, lemon juice and garlic. Using a hand blender, purée the ingredients until smooth. With the machine running, slowly drizzle in the oil. The emulsion will begin to form a mayonnaise in less than 1 minute. Season with salt and pepper. The mayonnaise will keep for 1 week in an airtight container in the refrigerator.
Mortadella Sandwiches with Pistachio Mayonnaise