My favorite Italian lunch meat is the star of the best Mortadella Sandwich. Nothing like a crusty ciabatta roll stacked with meat & veggies. The only thing missing is a stroll through a piazza in Italy.
Why this Mortadella Sandwich Recipe is Amazing: It's the perfect combination of salty cold cuts, crisp lettuce, juicy tomatoes, & more all on a soft ciabatta roll.
Of all the Italian salumi or cold cuts, mortadella has always been my weaknes. The mild flavor is satisfying & comforting to me. I hope you fall in love with it too.
This was inspired by my Flank Steak & Gorgonzola Sandwich recipe on this site, and pairs well with a bowl of Roasted Cherry Tomato Soup. Ok, now let's start assembling this yummy sandwich!
Ingredients Needed
Here is what to put into a mortadella sandwich. Like any sandwich you make at home, customize it to your own preferences but here is a good place to start.
Here are the ingredients needed to make this recipe:
- Mortadella - use the classic cold cut or a fancy variety that may include pistachios & pepper corns.
- Ciabatta Rolls - this rustic Italian bread roll is perfect.
- Fresh Produce - lettuce, sliced tomato, red onion, or whatever you prefer.
- Mustard - we don't like mayo in our home but you can use that too.
- Olive Oil & Red Wine Vinegar - a drizzle is classic.
- Salt & Pepper - to taste
See the recipe card for quantities & substitutions/variations.
How to Make a Mortadella Sandwich at Home
You don't need to go to a fancy sandwich shop or Italian deli to get a really good sandwich. Once you have all the quality ingredients, it's time to start spreading, stacking, & assembling this ciabatta sandwich.
This is a cold mortadella sandwich recipe. If you want a gooey cheesy hot option, try Anthony Bourdain's favorite mortadella sandwich instead.
Here are the easy steps for assembling this Italian sandwich:
- Slice the Ciabatta Roll in half lengthwise
- Prep the Veggies; wash, dry, & slice as needed.
- Add Mustard or other spread to both sides of the bread
- To each sandwich add 4 slices of mortadella, 2 slices of tomato, red onion, & romaine leaves.
- Drizzle lettuce with Oil & Vinegar & add salt & pepper to taste.
- Place the Top Half of the Roll on top & ENJOY!
See the recipe card at the end of the post for more information.
Serving Suggestions
No need to cut this, just start eating. This is best enjoyed fresh but also holds up well to enjoy later.
However, if you are packing this up for a picnic, school, or work - I recommend wrapping in wax sheets & then placing in a Ziploc bag. It will keep it fresh & hold it together.
What to Serve with Fresh Mortadella Sandwiches : I love this with a Chopped Italian Salad. In winter try it with a cup of Italian soup like Sausage Minestone or Instant Pot Vegetable Minestrone. The best Italian soup, sandwich, & salad combo!
Recipe Tips & Behind the Scenes
Here is my recipe for success - including what I learned when testing, funny stories or bloopers, and more.
- #1 Tip - use fresh ingredients, especially the produce and bread rolls.
- Customize as you want, there are no limits to how big, small, gourmet, or simple a mortadella panini can be.
- Most ingredients are found at local mainstream grocery stores & no need to go to a specialty store.
- Try toasting the roll or use a panini press for a warm version.
- Don't try and share this with someone, you will want the whole thing to yourself. I learned this the hard way!
- What would you put on your sandwich?
FAQ
Mortadella is an Italian cold cut made from pork. It originated in the Bologna in the 14th century. It is a smooth, soft, & round sausage that is sliced thin.
American "bologna or bolognie" is not the same as Italian mortadella. They have a similar texture & look but otherwise they are quite different even though Italians may simply call it "bologna" since that is the origin of it.
Bologna in the USA is typically made from beef, chicken, turkey, or a combination. Mortadella is 100% pork.
Mortadella Sandwich
Ingredients
- 4 ciabatta rolls sliced in half
- 16 slices mortadella
- 8 leaves romaine lettuce
- 2 large tomatoes sliced
- red onion sliced
- mustard mayo, or other spread
- olive oil & vinegar Optional drizzle
- salt & pepper to taste
Instructions
- Spread mustard on each side of the open ciabatta roll.
- To the bottom half add 4 slices of mortadella. Fold each slice over in half & stack.
- Top the cold cuts with a few slices of tomato, some onion, & romaine leaves.
- Drizzle olive oil, red wine vinegar over the lettuce. Season with salt & pepper.
- Add the top of the roll back on - enjoy!
Notes
- Use any crusty, hearty, or rustic bread or roll; try slice ciabatta, sourdough, focaccia, or dutch crunch.
- For true Italian produce use Roma tomatoes, arugula, & roasted red peppers.
- More spread ideas include pesto, garlic mayo, or dijon mustard.
Nutrition
More Italian Lunch Recipes
Here are some similar recipes that are great for a light dinner or hearty lunch:
Leave a Reply