Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago’s Purple Pig restaurant puree mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive.
- 1⁄3 cup balsamic vinegar
- 1 tbsp. unsalted butter
- 1 tbsp. flour
- 1⁄3 cup chicken stock
- 1 lb. mortadella without pistachios, cut into ½″ cubes
- 1⁄3 cup heavy cream, whipped to soft peaks
- 2 loaves ciabatta, sliced
- 4 tbsp. extra-virgin olive oil
- 3 tbsp. crushed toasted pistachio nuts
- 1⁄2 cup baby arugula
- Pour vinegar into a small saucepan and cook over medium heat until reduced to 3 tbsp., about 5 minutes; remove from heat and set aside. In a small saucepan, melt butter over medium heat. Whisk in flour and cook, whisking, for 1 minute. Slowly whisk in chicken stock and cook until thickened, about 2 minutes; remove veloute sauce from heat and set aside to let cool.
- Put mortadella into a food processor and process until pureed. Transfer mortadella to a medium bowl. Using a rubber spatula, fold in the reserved veloute sauce and whipped cream; set aside. Rub the ciabatta with the oil and grill or toast. To serve, smear the grilled bread with the mortadella and garnish with a drizzle of the reduced balsamic and a scattering of pistachios and arugula. Serve warm or at room temperature.