Mortadella & Scamorza Sandwich Recipe

In a small bowl combine the mayonnaise, Dijon mustard, extra-virgin olive oil, and lemon juice. Whisk until smooth. Season with 1/8 tsp salt and a pinch of freshly ground black pepper. Taste and adjust seasoning; set aside.

If using whole arugula bunch, trim any thick stems. Toss the arugula lightly with the remaining 1/8 tsp salt and a small pinch of black pepper. This seasons the greens so they won't be bland under the rich mortadella and cheese.

Slice the ciabatta rolls horizontally. If the interior is very airy, scoop a small amount of crumb from the bottom half to create a stable bed for fillings.

Spread about 1 tablespoon of the prepared mayo-mustard mixture on the cut face of each roll half (approximately 2 tbs total per sandwich). Spread more on the top half if you prefer a saucier sandwich.

Layer 4 slices of mortadella on the bottom half of each roll, slightly overlapping to cover the bread. Distribute slices evenly so each bite has meat.

Place 2 slices of scamorza over the mortadella on each sandwich. If you want a room-temperature sandwich, proceed to the next step; if you prefer the cheese melted, follow the toasting directions in the next section before adding arugula and finishing.

Top the scamorza with a thin layer of tomato slices (optional) and then a generous handful (about 1/2 cup) of the seasoned arugula.

Close the sandwich with the top roll half. Press gently to compact the filling slightly, then cut each sandwich in half if desired and serve immediately.

Skillet method

If you prefer the scamorza melted and the roll toasted: spread about 1/2 tsp softened butter on the outside of each top and bottom roll halves. Heat a skillet over medium heat. Place the assembled sandwich (but omit the arugula for now) in the skillet and press gently with a spatula or weight. Cook 2–3 minutes per side until the bread is golden and the scamorza is softened/melted. Remove to a cutting board.

Panini press method

Preheat the panini press. Butter the outside of the rolls or spray lightly with oil. Assemble the sandwich without arugula and place in the press. Grill 3–5 minutes until bread is crisp and cheese is melted. Remove and transfer to a cutting board.

After toasting/melting, open the sandwich and top with the dressed arugula (and tomato if using). Close, press briefly, cut, and serve immediately so the arugula stays bright and not wilted.

If desired, add an extra drizzle of olive oil or a few cracks of black pepper on the cut sandwich halves. Serve warm if toasted, or at room temperature if assembled cold.

Leftovers: store components separately if possible. Keep assembled sandwich wrapped tightly in the refrigerator up to 24 hours; arugula will become limp if stored inside for long.