Rolls with Mortadella and Pistachio. Are you looking for something quick to prepare and enjoy with an aperitif? Then these sandwich bread rolls stuffed with mortadella and cheese are for you. The combination of cheese, mortadella, and pistachio is delicious, and in no time, you will create a delightful appetizer simple and without cooking. Sandwich bread often saves us the embarrassment when we want to prepare a quick appetizer, and if we have a bit more time to dedicate to decoration, simple slices of sandwich bread can transform into a scenic appetizer. Sandwich bread rolls can be stuffed in many ways, as our imagination suggests. They can be prepared in advance, stored in the fridge until serving time, and sliced before presenting them on a tray. The Rolls with Mortadella and Pistachio are delightful and can be presented to kick off important lunches. Also ideal as finger food or to offer at a buffet.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Rolls with Mortadella and Pistachio
- 2 slices sandwich bread
- 4 slices mortadella
- 4 oz oz cream cheese
- 2 oz oz pistachio flour
What You Need for the Rolls with Mortadella and Pistachio
- 1 Rolling Pin
- 1 Cutting Board
- Food Wrap
- 12 Toothpicks
Procedure for the Rolls with Mortadella and Pistachio
Place the slices of bread on a cutting board and press them with a rolling pin to compact them. This operation will ensure that the bread doesn’t break when rolled.
Spread cream cheese, crescenza, robiola, gorgonzola, or any creamy cheese you prefer on each slice.
Place two very thin slices of mortadella on each slice of bread. Now, proceed to roll from the shorter side to create the rolls.
Wrap each bread cylinder tightly with food wrap and close the ends like candy, then place the rolls on a plate and refrigerate for a couple of hours.
After the time has passed, remove the rolls from the fridge and discard the wrap. Spread a thin layer of cheese on the outer surface of the cylinders and roll them in the pistachio flour, previously placed on a plate.
Slice the rolls with a sharp knife. Each roll should yield 6 slices. To aid in slicing, insert equidistant toothpicks into the rolls to hold them steady.
Place them on a serving plate and refrigerate again until serving time.
I bet you can’t wait to try them! Enjoy your tasting
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I invite you to subscribe to my YOUTUBE CHANNEL and activate notifications to be informed about the publication of my video recipes.
If you want to become a fan of my Facebook page to stay updated on my new recipes and keep in touch with me, click HERE and then LIKE.
Annamaria tra forno e fornelli is also on Instagram Pinterest and Twitter, follow me in large numbers.
You can enable PUSH NOTIFICATIONS to receive my recipes on your smartphone for free. The module to join is located at the top right.
THANK YOU FOR YOUR ATTENTION AND HAPPY BROWSING.
FAQ (Questions and Answers)
How do you store them?
If any are left over, just put them in an airtight container and store them in the fridge for up to two days.
Can I use granules instead of pistachio flour?
Absolutely yes, it makes no difference at all
