Italian Sub Sandwich

Steps

1. Heat oven to 350°F  (if the bread is GF or you choose to toast it).  
2. Make the Pistachio Pesto.  

   - In the food processor, pulse a cup of raw pistachios until coarsely chopped. Add the pressed garlic, basil, and parsley. When all of that is mixed well, slowly add a half cup of olive oil until combined well. Add the lemon juice, salt, and pepper and combine until well mixed. Depending on your desired consistency, add more olive oil, 2 tablespoons at a time (I usually end up adding 4 tablespoons), and set aside.  

3. Make the Peppadew Pepper Mayo. 

   - In a food processor, combine the mayonnaise, jarred peppadew peppers, and brine. Pulse until completely combined. Set aside. 

4. Make the sandwich.  

   - Slice your bread lengthwise and scoop out the inner bread from the middle. If using gluten-free bread, you will want to toast it but if using regular bread, toasting will be optional, and you can skip the toasting step if you prefer it softer.   

   - If toasting your bread, brush the cut sides of the bread with olive oil and place on a parchment-lined sheet tray, cut side up. Put in the oven for a few minutes until lightly toasted, or toasted to your preference. Remove the sheet tray from the oven and place the bread on a cutting board.  

   - Spread a few tablespoons of the pistachio pesto on one of the bread halves and a few tablespoons of the peppadew pepper mayo on the other.  

   - Add a few slices of mortadella on the peppadew pepper mayo, drizzling it in gentle ribbons. Add a handful of arugula on top of the pistachio pesto and salt your greens.  

   - Tear a ball of burrata open and top the mortadella as evenly as you can and sprinkle it with ground pepper.  

   - Add marinated onion on top of the arugula.  

   - Swiftly close the sandwich by placing the pistachio pesto side over the other. 

   - Cut the sandwich in two. Serve cold and enjoy!