Mortadella Sandwich Recipe
Make Mortadella Sandwich Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich
Spread & Pickle
Garnish (optional)
Method
Sandwich
- 1
Prepare rolls
Slice each ciabatta roll in half horizontally. Spread about 1/2 tablespoon softened butter on the cut face of each top half (both rolls). The butter will help to brown the bread when toasting.
- 2
- 3
Assemble mortadella and cheese
On the bottom halves, layer half of the mortadella (100 g) evenly on each sandwich. Top the mortadella on each sandwich with two slices provolone cheese. If you prefer the cheese melted, return assembled bottoms (without tops) to the warm skillet, cover loosely, and heat 1–2 minutes until the cheese softens.
- 4
Add roasted peppers
Distribute 2 tablespoons of the drained roasted red peppers onto each sandwich evenly over the cheese.
Spread & Pickle
- 5
Make quick onion pickle
In a small bowl combine the thinly sliced red onion, red wine vinegar, 1/4 teaspoon of the salt, and 1/8 teaspoon black pepper. Toss and let sit 5–10 minutes to soften and lightly pickle.
- 6
Make mayo-mustard spread
In another small bowl whisk together mayonnaise, Dijon mustard, extra-virgin olive oil, remaining 3/4 teaspoon salt and remaining 3/8 teaspoon black pepper until smooth. Taste and adjust seasoning.
- 7
Garnish (optional)
- 8
Add greens and herbs
If using, place about 3 basil leaves and a generous handful (~1/2 cup) of arugula on top of the roasted peppers for each sandwich. Sprinkle a pinch (~1/8 tsp) of crushed red pepper flakes over the greens for heat if desired.
- 9
Finish and serve
Place the top halves onto the sandwiches. Press gently, cut each sandwich in half on the diagonal, and serve immediately. If you melted the cheese earlier, serve hot; otherwise the sandwich is fine at room temperature.