Sandwich Rolls with Mascarpone Cream and Mortadella

Ingredients

• 2 slices thin white loaf bread (cut horizontally)
• 4 tbsp softened butter
• 4 slices mortadella
• 1 handful Arugula
• 4 tbsp pine nuts
• 4 tbsp shelled pistachios
• 120 g mascarpone
• Salt
• ground pepper

Instructions

1. 1.

   Toast the pine nuts in a dry pan, finely chop the pistachios, mix both with mascarpone, season with salt and pepper.

2. 2.

   Clean and rinse the arugula. Spread butter on the bread slices, spread mascarpone cream over them, top with arugula and mortadella, then roll the slices from the buttery side inward.

3. 3.

   Wrap the rolls in foil and refrigerate for 1 hour. Slice diagonally into pieces before serving.