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Mortadella Sandwich Recipe

Recipe by Pedro M. A. Neves

This classic Italian mortadella sandwich celebrates the beloved cured meat in its simplest, most satisfying form. Mortadella's delicate flavor and silky texture shine when paired with fresh bread, creamy spreads, and bright accompaniments. It's a staple throughout Italy—from quick lunches to casual gatherings—requiring no cooking, just quality ingredients and proper assembly.

Ingredients

• 2 ciabatta rolls or Italian white rolls (120g each)
• 150g mortadella, thinly sliced (about 12-15 slices)
• 30g unsalted butter, softened
• 20g mayonnaise
• 2 roasted red peppers from a jar, drained and patted dry
• 1 small handful fresh arugula or rocket leaves (20g)
• 15g provolone cheese, thinly sliced (optional)
• 2 tbsp roasted piquant peppers in oil, drained
• Salt and freshly ground black pepper to taste
• Pinch of fresh lemon zest

Instructions

1. Slice the ciabatta rolls horizontally and lightly toast the cut surfaces in a dry skillet over medium heat for 1-2 minutes until just golden. This prevents the bread from becoming soggy.

2. Spread softened butter evenly across both toasted surfaces of each roll, using a butter knife in light strokes.

3. Apply a thin layer of mayonnaise over the butter on the bottom half of each roll.

4. Arrange 6-8 slices of mortadella on the mayo-covered bottom half of each sandwich, overlapping them slightly in a spiral pattern. The meat should drape naturally without compression.

5. Layer the roasted red peppers and roasted piquant peppers on top of the mortadella, distributing them evenly.

6. Add a small handful of fresh arugula over the peppers, then season lightly with salt and black pepper. If using provolone, place slices here.

7. Grate a small pinch of fresh lemon zest directly over the arugula for brightness, then close the sandwich with the top bread half.

8. Slice the sandwich diagonally using a sharp serrated knife with a gentle sawing motion, creating two equal triangular halves.

Substitutions

• For dairy-free: replace butter with olive oil spread and omit provolone
• For vegetarian: substitute mortadella with 150g of sliced grilled eggplant or marinated mushrooms packed in oil
• For gluten-free: use certified gluten-free Italian rolls or focaccia bread
• For low-sodium: use low-sodium mortadella and omit added salt, relying on piquant peppers for flavor

Tips

• Toast the bread lightly to create a structural barrier that prevents moisture from the peppers and mortadella from saturating the crumb
• Buy mortadella freshly sliced from a quality Italian deli counter rather than pre-packaged; the flavor and texture are noticeably superior
• Prepare all components before assembling to ensure the bread remains warm and crisp when you close the sandwich
• Serve immediately after assembly; mortadella is best enjoyed fresh and at room temperature

The mortadella sandwich is an iconic Italian street food and lunch staple, particularly in central and southern Italy where mortadella production is a centuries-old tradition. This sandwich reflects the Italian philosophy of letting quality ingredients speak for themselves—minimal preparation, maximum flavor.

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