Mortadella Sandwich Recipe

In a large bowl, combine warm water (about 105–115°F / 40–46°C), active dry yeast and sugar. Stir gently and let sit 5–8 minutes until foamy.

Add flour and 2 tsp fine sea salt to the bowl. Mix with a wooden spoon or stand mixer fitted with a dough hook until a shaggy dough forms. Add 3 tbsp (of the 1/4 cup) olive oil and continue to knead for 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tbsp more flour.

Lightly oil a clean bowl with 1 tsp olive oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 to 1¼ hours.

Preheat oven to 450°F (230°C). Drizzle 1 tbsp olive oil into a 10x14-inch rimmed baking sheet (or comparable). Transfer dough to the pan and gently press it out to the edges. Cover and let rest 20–30 minutes to puff slightly.

Dimple the dough with your fingertips, drizzle remaining olive oil over top, sprinkle with chopped fresh rosemary (optional) and coarse sea salt. Bake 15–20 minutes until golden brown. Remove from oven and cool on a rack until warm or room temperature. Slice horizontally to make sandwich halves.

If using burrata, gently tear open and scoop out the creamy interior into a small bowl. Add 2 tbsp heavy cream, 1/4 tsp fine sea salt and a pinch of black pepper. Stir gently to combine; the texture should be loose and spreadable. Taste and adjust seasoning. Keep refrigerated until assembly.

In a small food processor or with a chef's knife, coarsely chop the pitted Kalamata and green olives with capers and minced garlic. Pulse or chop until a coarse paste forms — you want texture, not a puree.

Transfer to a small bowl, stir in lemon juice, 2 tsp olive oil and a pinch of black pepper. Taste and adjust acid or oil as needed. Set aside.

In a small bowl combine mayonnaise, minced garlic, lemon juice and Dijon mustard. Whisk in 1 tsp olive oil until glossy. Season with 1/4 tsp salt and a pinch of black pepper. Taste and adjust seasoning. Refrigerate until ready to assemble.

Warm the sliced focaccia lightly if preferred: brush cut sides with 1 tsp olive oil and warm in a skillet over medium heat 1–2 minutes per side or warm in a 350°F (175°C) oven 5 minutes.

Spread a generous layer (about half) of the stracciatella on the bottom half of the focaccia, leaving a small border to prevent spillover.

Dot or spread 1–2 tablespoons of olive tapenade over the stracciatella in an even layer. The tapenade adds a salty, briny contrast—use less if you prefer milder flavor.

Layer the mortadella slices evenly over the tapenade, folding slices if necessary to build height and coverage.

Drizzle or spread about 1–2 tablespoons of aioli sparingly over the mortadella (or serve aioli on the side for dipping).

Pile the arugula on top of the mortadella and lightly season the greens with a pinch of salt and a grind of black pepper.

Place the focaccia top half over the arugula. Gently press down, slice into portions (2–4 sandwiches depending on preference), and serve immediately.

Optional: Serve with extra tapenade and aioli on the side.