Mortadella & Cheese Recipe

Prepare roll and condiments

Slice each sandwich roll or ciabatta horizontally. In a small bowl, mix Dijon mustard and mayonnaise until smooth. Spread mustard-mayo mixture evenly on the cut interior of both top and bottom halves of each roll.

Layer mortadella and cheese

On the bottom half of each roll, layer approximately 50 g of sliced mortadella (for 4 sandwiches, about 200 g total). Fold or overlap the slices so they sit flat. Top the mortadella with 30 g of sliced provolone or fontina per sandwich (120 g total distributed across 4).

Add vegetables and season

Arrange a generous handful (about 15 g per sandwich) of spinach or arugula over the cheese. Add thinly sliced red onion and pepperoncini if using (divide the 30 g onion and 50 g peppers between the sandwiches). Drizzle 1 tsp olive oil over all sandwiches, then sprinkle each with a light pinch of salt (divide 0.25 tsp) and a grind of black pepper (divide 0.125 tsp).

Assemble

Place the top halves of the rolls over the fillings and press gently so the sandwich holds together.

If you prefer a warm toasted sandwich: heat a skillet or panini press over medium heat. Lightly brush the outside cut sides of the roll with softened butter or a little olive oil (use about 1 tbs total). Place sandwiches cut-side down in the skillet or press in the panini press. Cook 2–4 minutes until the bread is golden and crisp and the cheese softens or melts slightly. If using a skillet and the cheese needs help melting, cover the pan with a lid for 30–60 seconds.

Remove sandwiches from heat, let rest 1 minute, then slice in half and serve immediately.