Crispy Mortadella Sandwiches
Crispy Mortadella Sandwiches
Ingredients
For the Sandwiches
- 12 ounces mortadella, thinly sliced
- 4 ciabatta rolls, split lengthwise
- 8 slices provolone cheese
- 2 tablespoons butter, softened
- 2 cups arugula
- 1/4 cup red onion, thinly sliced
For the Dressing
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon red wine vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, red wine vinegar, garlic powder, and black pepper until smooth. Set aside.
⏱️ 3 min
- 2
Heat a large skillet or griddle over medium-high heat. Spread a thin layer of butter on the cut sides of the ciabatta rolls.
⏱️ 2 min
- 3
Place the mortadella slices in a single layer in the hot skillet. Cook for 1-2 minutes per side, or until crispy and slightly browned. You may need to do this in batches. Transfer the crispy mortadella to a plate.
⏱️ 4 min
- 4
Place the buttered ciabatta rolls, cut-side down, in the skillet. Toast for 2-3 minutes, or until golden brown and slightly crispy. Remove from skillet.
⏱️ 3 min
- 5
Assemble the sandwiches: Spread a generous amount of the prepared dressing on both cut sides of each toasted ciabatta roll. Layer the crispy mortadella on the bottom half of each roll, then top with two slices of provolone cheese. Place the top half of the roll over the cheese.
⏱️ 3 min
- 6
Return the assembled sandwiches to the skillet, cheese-side up. Cover the skillet and cook over medium-low heat for 2-3 minutes, or until the cheese is melted and gooey. Alternatively, you can place the sandwiches under a broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 3 min
- 7
Remove the sandwiches from the skillet. Open them up and add a handful of arugula and a few slices of red onion to each sandwich. Close the sandwiches, slice in half if desired, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Mortadella Sandwiches
For the Sandwiches
- 12 ounces mortadella, thinly sliced
- 4 ciabatta rolls, split lengthwise
- 8 slices provolone cheese
- 2 tablespoons butter, softened
- 2 cups arugula
- 1/4 cup red onion, thinly sliced
For the Dressing
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon red wine vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, red wine vinegar, garlic powder, and black pepper until smooth. Set aside.
⏱️ 3 min - 2
Heat a large skillet or griddle over medium-high heat. Spread a thin layer of butter on the cut sides of the ciabatta rolls.
⏱️ 2 min - 3
Place the mortadella slices in a single layer in the hot skillet. Cook for 1-2 minutes per side, or until crispy and slightly browned. You may need to do this in batches. Transfer the crispy mortadella to a plate.
⏱️ 4 min - 4
Place the buttered ciabatta rolls, cut-side down, in the skillet. Toast for 2-3 minutes, or until golden brown and slightly crispy. Remove from skillet.
⏱️ 3 min - 5
Assemble the sandwiches: Spread a generous amount of the prepared dressing on both cut sides of each toasted ciabatta roll. Layer the crispy mortadella on the bottom half of each roll, then top with two slices of provolone cheese. Place the top half of the roll over the cheese.
⏱️ 3 min - 6
Return the assembled sandwiches to the skillet, cheese-side up. Cover the skillet and cook over medium-low heat for 2-3 minutes, or until the cheese is melted and gooey. Alternatively, you can place the sandwiches under a broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 3 min - 7
Remove the sandwiches from the skillet. Open them up and add a handful of arugula and a few slices of red onion to each sandwich. Close the sandwiches, slice in half if desired, and serve immediately.
⏱️ 2 min