New Mortadella Supreme Sandwich Recipe

Slice focaccia

Slice the focaccia loaf horizontally to create top and bottom halves. If the loaf is large, cut to sandwich-size portions (makes 2 large sandwiches).

Make ricotta spread

In a small bowl, combine the fresh ricotta (3 oz), lemon zest (1/2 tsp), lemon juice (1/2 tsp), 1/8 tsp salt and a pinch of black pepper. Stir until smooth and slightly whipped. Taste and adjust seasoning. This yields a bright spread that complements the mortadella.

Optional: toast or warm bread

If you prefer a warm sandwich, lightly brush the cut faces of the focaccia with 1 tsp butter or olive oil. Heat a skillet over medium heat and toast cut sides 1-2 minutes until golden and slightly crisp. Remove and set aside.

Spread about half of the ricotta mixture evenly over the bottom half of the focaccia (use remaining ricotta for the second sandwich or reserve). Be sure there is an even layer so it acts as a creamy barrier and flavor base.

Layer the mortadella evenly over the ricotta. Use about 4 oz mortadella per sandwich (total 8 oz listed makes two large sandwiches) and slightly overlap slices to create a full assembly.

Thinly slice the roma tomatoes crosswise into 1/4-inch rounds. Arrange tomato slices in a single layer over the mortadella. Sprinkle the tomato slices with the remaining 1/2 tsp salt and 1/4 tsp freshly ground black pepper to season.

Scatter 1 cup of spring mix on top of the tomatoes (2 cups listed total for two sandwiches). If using, tuck fresh basil leaves among the greens for herbal brightness.

Drizzle 1 tablespoon of balsamic glaze evenly over the greens (2 tbsp listed makes two sandwiches). Then lightly drizzle 1/2 tablespoon (per sandwich) of extra-virgin olive oil over the top for richness.

Place the top half of the focaccia onto the layered ingredients and press down gently to compact the sandwich slightly.

Using a serrated knife, cut the sandwich into portions. Serve immediately, or wrap tightly and refrigerate for up to 24 hours. If refrigerated, bring to room temperature for 15 minutes before serving for best flavor.