Grilled Mortadella Sandwich with Whipped Ricotta and Pesto
Bourdain Day always feels like the right time to cook something honest, a little indulgent, and tied to the kind of food that makes you stop talking for a minute. Anthony Bourdain had a way of making simple food feel important, and the mortadella sandwich is a perfect example. It is not fancy at its core. It is bread, meat, and attitude. That is exactly why I wanted to make one.
For this version, I leaned into that original spirit but brought it into our backyard world with grilled mortadella, whipped ricotta, and a bright basil pesto seasoned with Revolution Barbecue Texas Beef BBQ Rub. The mortadella takes on a warm, rich bite over charcoal, with crisped edges and that unmistakable savory aroma that only happens when good fat meets live fire. The ricotta brings a cool, creamy contrast that softens the richness, while the pesto adds basil, lemon, pine nuts, Parmesan, and a little garlic-driven depth from the seasoning. It is a little more dressed up than the classic, but it still eats like the kind of sandwich you want to stand over the cutting board and crush.
Grilled Mortadella Sandwich with Basil Pesto and Whipped Ricotta
This sandwich hits that sweet spot between old-school comfort and backyard cooking. Mortadella already has a beautiful richness, but grilling it over charcoal changes the whole personality of the sandwich. The edges tighten up, the fat warms through, and each folded slice gets just enough char to bring out a deeper, meatier flavor. It is still soft and tender in the middle, but now it has texture, heat, and a little smoke from the fire.
The whipped ricotta is what makes this version feel special. It spreads like a creamy cheese sauce but keeps a clean, milky finish that works against the salty mortadella. The pesto adds the lift with basil, lemon, toasted pine nuts, and Parmesan, while Revolution Barbecue Texas Beef BBQ Rub brings flake sea salt, black pepper, garlic, onion, bell pepper, and paprika into the mix. That seasoning does not overpower the sandwich. It just adds structure and depth, the way a good seasoning should. Toasted French bread pulls it all together with crunch, warmth, and enough backbone to hold onto every messy bite.
- Author
- Glenn Connaughton
- Prep Time
- 20 minutes
- Cook Time
- 10 minutes
- Servings
- 4
- Category
- Main Dish
- Cuisine
American
Ingredients
- 1 cup fresh basil leaves
- 1/4 cup toasted pine nuts
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 small garlic clove
- 1/2 teaspoon Revolution Barbecue Texas Beef BBQ Rub
- 8 ounces whole milk double cream ricotta cheese
- 1/8 teaspoon Revolution Barbecue Texas Beef BBQ Rub
- 1 pound sliced mortadella, about 14 slices
- 2 1/2 loaves French bread
- Neutral high-heat oil, as needed for greasing the grill grates
Directions
- Light the Grill: Light a half chimney of natural charcoal and let the coals heat until they are ashed over and ready for direct grilling.
- Make the Pesto: In a food processor, combine the toasted pine nuts, fresh lemon juice, garlic clove, and Revolution Barbecue Texas Beef BBQ Rub. Pulse until well chopped. Add the basil leaves and pulse until combined. With the food processor running, drizzle in the olive oil and process until the pesto comes together. Add the Parmesan cheese and pulse briefly to combine.
- Whip the Ricotta: Place 8 ounces, or about 1 cup, of ricotta cheese in a small bowl with Revolution Barbecue Texas Beef BBQ Rub. Use an electric hand mixer to blend for about 5 minutes, or until the ricotta is smooth, creamy, and spreadable.
- Skewer the Mortadella: Fold each slice of mortadella into fourths. Thread 7 folded slices onto each metal skewer, keeping the slices snug enough to hold together but not packed so tight that the heat cannot reach the edges.
- Grease the Grill Grates: Once the grill is hot, lightly oil the grill grates with neutral high-heat oil. Use tongs and a folded paper towel dipped in oil, then wipe the grates carefully to help prevent sticking.
- Grill the Mortadella: Place the mortadella skewers directly on the lightly greased grates. Grill for 2 minutes, then rotate. Continue rotating every 2 minutes until all 4 sides are cooked and lightly crisped, about 8 minutes total.
- Toast the Bread: Slice the French bread into sandwich portions and split each piece open. Place the bread cut side down on the grill and toast for about 2 minutes, or until lightly crisped and warm.
- Assemble the Sandwiches: Spread a generous layer of whipped ricotta on both the top and bottom pieces of toasted bread. Place a skewer of grilled mortadella onto the ricotta, then carefully slide the skewer out so the folded mortadella stays in place. Spoon pesto over the mortadella.
- Serve Hot: Close the sandwiches and serve while the mortadella is still warm, the ricotta is creamy, and the bread has that fresh-off-the-grill crunch.