Mortadella Smear

Ingredients

• 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

Instructions

1. 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.
2. 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.