Toast the ciabatta

Preheat the oven to 190°C, 170°C fan or Gas Mark 5.

Slice the ciabatta horizontally. If the loaf is particularly thick, remove a little of the soft bread from the top half to make room for the filling.

Drizzle the cut sides with a little olive oil and place them on a baking tray.

Toast for 6–8 minutes, until lightly golden and crisp around the edges.

Make the pistachio pesto

Place the basil, toasted pistachios, lemon zest, lemon juice and garlic in a food processor.

Pulse until finely chopped while retaining a little texture.

With the motor running, gradually add 80ml of the olive oil.

Transfer the pesto to a bowl and stir in the grated Parmigiano Reggiano. Add more olive oil if needed to achieve a spoonable consistency.

Season to taste with salt and black pepper.

Add the optional mayo

For an extra-creamy sandwich, spread a thin, even layer of Fenton Farm Original Mayo over the toasted bottom half of the ciabatta.

Keep the layer light so it complements the burrata and pesto without overpowering them.

Assemble the sandwich

Arrange the thinly sliced mortadella in loose folds over the bottom half of the bread.

Tear open the burrata and distribute it evenly over the mortadella.

Season the burrata with flaky sea salt, then drizzle with olive oil or truffle oil.

Scatter over the chopped pistachios.

Spread a generous layer of pistachio pesto over the cut side of the top half of the ciabatta.

Slice and serve

Place the top half of the bread over the filling and press down gently.

For cleaner portions, wrap the sandwich firmly in baking parchment before cutting.

Slice into 6–8 servings and serve immediately.