Mortadella, Gordal Olives, Calabrian Chilli Recipe

Prep olives

If Gordal olives are whole, pit them and halve each olive lengthwise. Place the halved olives in a small bowl.

Add the finely minced garlic, red wine vinegar, lemon juice and 2 tablespoons of the extra-virgin olive oil to the bowl with the olives. Stir to combine so the olives are lightly coated.

Season the olive mix with 1/2 teaspoon of the salt and 1/4 teaspoon of the freshly ground black pepper. Taste and adjust — the olives are briny, so add more salt only if needed.

Let the olive mixture sit for at least 10 minutes at room temperature to allow flavors to marry. Reserve 1 tablespoon of the olive dressing (oil + juices) to brush on the bread later.

Prepare the bread: split the ciabatta or focaccia horizontally. Optional — lightly brush the cut faces with the reserved tablespoon of olive dressing and the softened butter (or an extra tablespoon olive oil) for flavor.

Optional toasting: heat a grill pan or skillet over medium-high heat. Toast the cut sides of the bread 1–2 minutes until lightly golden and fragrant. Remove from heat.

Spread Calabrian chilli paste: using the back of a spoon or a small knife, spread the Calabrian chilli paste in a thin, even layer on the bottom half of the bread. Use more or less to taste — this recipe assumes a medium heat level.

Layer the mortadella: fold or slightly overlap the thin mortadella slices and arrange them in an even layer on top of the chilli-spread bread so each bite has meat and heat.

Add cheese and greens: if using cheese, layer thin slices of aged provolone or pecorino over the mortadella. Top with the arugula, distributing it evenly.

Spoon olive mixture: using a slotted spoon or fork, distribute the halved Gordal olives over the arugula and cheese, leaving behind most of the excess oil (use the reserved oil on the bread instead). This places briny meaty olive pieces among the sandwich ingredients.

Finish and serve: grind the remaining 1/4 teaspoon black pepper over the assembled sandwich. Close the sandwich and press gently to compact. Cut into 2–4 portions as desired and serve immediately so the bread remains crisp. Estimated serving suggestion: serve with extra olives or a simple salad.

If you prefer a warm pressed sandwich, wrap the assembled sandwich in parchment and press in a panini press for 2–4 minutes until warmed through and cheese (if used) softens. Let rest 1 minute, then cut and serve.