Mortadella & Cheese Recipe

Sandwich

1. 1

   Prepare the roll

   Slice the ciabatta roll horizontally in half. Spread the butter evenly on the cut sides of both halves. Heat a skillet over medium heat and toast the buttered cut sides, buttered-side down, until golden brown and crisp, about 2–3 minutes. Remove from heat and set aside.

2. 2

   Mix condiments

   In a small bowl, combine the dijon mustard and mayonnaise. Spread the mixture evenly on the bottom (toasted) half of the roll.

3. 3

   Layer mortadella and cheese

   On the bottom half, arrange the 8 slices of mortadella in an even layer, folding slices if needed to fit. Top the mortadella with the 4 slices of provolone cheese, overlapping to cover the mortadella.

4. 4

   Melt the cheese (optional)

   If you prefer melted cheese: return the assembled bottom half (without the top) to the warm skillet, cover loosely with a lid for about 1–2 minutes, until the provolone softens and just begins to melt. Remove from heat.

5. 5

   Add pickles and veg

   Distribute the pickled pepper rings and red onion slices over the cheese. Toss the arugula with the extra-virgin olive oil and a pinch of black pepper, then place the dressed arugula on top of the onions.

6. 6

   Finish and serve

   Spread any remaining Dijon-mayo on the top half of the roll if desired, place it on the sandwich, press lightly, slice in half if desired, and serve immediately.