Mortadella, Celeriac Remoulade and Pistachio Mayonnaise

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Again, ditto, I have a bit of a thing for mortadella. It’s like the best and worst thing there is when it comes to charcuterie. Best because it is so tasty and delicious, worst because when it comes to mechanically-engineered ingredients, mortadella must win prizes! That said, there are more credible versions to buy than others. Look for mortadella made with few extra ingredients other than pork meat and fat, salt, pepper, and sometimes pistachios.  In a sandwich with homemade remoulade and extra pistachio and fennel flecked mayo, now you’re talking.

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INGREDIENTS

Serves 2

6-8 thin slices mortadella 

For the remoulade: 
100g peeled celeriac, coarsely grated 
2 tbsp mayonnaise 
1 tsp Dijon mustard 
1 tsp white wine vinegar 
Salt and pepper

For the pistachio mayo: 
2 tbsp shelled pistachios, crushed, plus more to sprinkle 
½ tsp fennel seeds, crushed (optional)
2 tbsp mayonnaise

2 small sourdough bread, ciabatta rolls or sliced focaccia

METHOD

1. Mix the celeriac remoulade ingredients together and add salt and pepper to taste, then put to one side. 

2. Stir the crushed pistachios and fennel seeds into the mayonnaise.

3. Slice the bread and spread pistachio mayo on one side. Pile on mortadella and a generous heap of remoulade and sprinkle with a bit more pistachio.

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