Can I use store-bought pesto for the sandwich?

Absolutely. While a homemade pesto spread recipe for sandwiches will provide a fresher, more vibrant taste, a quality store-bought pesto can save time. Look for options with olive oil and whole ingredients like basil, pine nuts, or pistachios. Avoid varieties with added sugar or fillers. You can also elevate store-bought pesto by mixing in fresh lemon juice or extra Parmesan.

What’s the best bread to use for this sandwich?

You’ll want something sturdy enough to handle the weight of eggs, cheese, and mortadella without falling apart. Rustic sourdough, ciabatta, brioche buns, or even toasted bagels work beautifully. For added nutrition, go with whole grain bread. For an ultra-crunchy bite, toast it well before assembling.

Can I make this sandwich vegetarian?

Yes, you can skip the mortadella and replace it with vegetarian alternatives. Grilled eggplant slices, marinated tofu, or even roasted mushrooms can stand in for the savory, meaty layer. Pair them with the pesto eggs and cheese as usual. This still delivers rich flavor while keeping it meat-free.

Is this sandwich suitable for meal prep?

Yes, with a few tweaks. Prepare the pesto, eggs, and mortadella separately. Assemble the sandwich just before eating to maintain texture. Store the cooked ingredients in airtight containers in the fridge for up to 3 days. When ready, reheat and build. You can also assemble it in foil the night before, then toast in the oven the next day for a grab-and-go option.

Can I use different cheeses instead of mozzarella?

Definitely. While mozzarella offers that iconic melt and mild flavor, other cheeses can take the flavor in new directions. Try provolone, fontina, smoked gouda, or even goat cheese for a tangy kick. The goal is to complement the pesto and not overpower the delicate egg layer.

Is mortadella cooked or raw in this recipe?

Mortadella is technically a cooked cured meat, but in this recipe, it’s pan-seared until crispy. This step transforms its texture and enhances its savory notes, making it the perfect counterpart to soft eggs and creamy cheese. Cooking it also draws out its signature spices and fats, making each bite irresistible.

How to Make the Best Pesto Eggs and Crispy Mortadella Sandwich at Home?

Description

This Pesto Eggs and Crispy Mortadella Sandwich is a bold, flavor-packed breakfast or brunch option. Homemade basil-pistachio pesto pairs beautifully with jammy eggs, crispy mortadella, and melty mozzarella—all stacked inside a toasty roll or bagel.

Ingredients

Units Scale

Pesto:
3/4 cup fresh basil leaves
3/4 cup olive oil
2 garlic cloves
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
1/4 cup pistachios
Sandwich Components:
1 roll or bread of choice (bagel also works)
A few slices of mortadella
2 eggs
Mozzarella cheese, to melt on mortadella

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Instructions

Prepare the pesto by combining basil, olive oil, garlic, Parmesan, pistachios, salt, and pepper in a food processor. Blend until smooth. Taste and adjust seasoning if needed.
Toast your roll or bread of choice until golden.
Heat a skillet over medium heat. Add a few scoops of pesto to one side of the pan, leaving space for the mortadella.
Crack the eggs directly over the pesto. Season with salt and pepper. Let cook to your desired doneness.
On the empty side of the pan, add mortadella slices. Cook for about 4 minutes or until crispy, flipping halfway through.
Lower the heat and top the cooked mortadella with mozzarella cheese. Cover the pan briefly to melt the cheese.
Spread some pesto onto your toasted roll.
Assemble the sandwich by layering pesto eggs and cheesy mortadella onto the bread.
Serve immediately and enjoy!

Notes

Use high-quality mortadella for the best flavor and crisp texture.
For a vegetarian version, omit mortadella and add sautéed mushrooms or tomatoes.
You can make the pesto ahead and refrigerate for up to a week.

Nutrition

Serving Size: 1 sandwich
Calories: 620
Sugar: 2g
Sodium: 980mg
Fat: 48g
Saturated Fat: 14g
Unsaturated Fat: 30g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 26g
Cholesterol: 225mg