Crispy Mortadella Sandwich (Print version)
A warm Italian deli sandwich with crispy mortadella, toasted focaccia, melty provolone, peppery greens, and creamy parmesan ricotta spread.
# Ingredients:
For the parmesan ricotta spread
01 -
1/2 cup (120 g) whole-milk ricotta
02 -
1/3 cup (30 g) finely grated parmesan
03 -
1 teaspoon finely grated lemon zest
04 -
1/4 teaspoon freshly ground black pepper
05 -
Small pinch kosher salt, plus more to taste
For the sandwiches
06 -
4 focaccia rolls or 4 squares focaccia, split
07 -
1 tablespoon olive oil, for brushing the bread
08 -
12 oz (340 g) thin-sliced mortadella
09 -
4 slices provolone cheese
10 -
2 cups (40 g) baby arugula
11 -
1/3 cup sliced pepperoncini, drained
12 -
1/4 cup (30 g) chopped roasted pistachios, optional
# Instructions:
01 -
Stir the ricotta, parmesan, lemon zest, black pepper, and a small pinch of salt in a bowl until smooth and creamy. Taste and adjust lightly.
02 -
Brush the cut sides of the focaccia with olive oil. Toast cut side down in a large skillet over medium heat for 2-3 minutes until golden and crisp. Transfer to a board.
03 -
Add the mortadella to the skillet in loose folds. Cook for 45-60 seconds per side until the edges curl and brown in spots. Work in batches if needed.
04 -
Gather the hot mortadella into 4 stacks in the skillet. Top each stack with provolone, cover, and cook for 30-45 seconds until the cheese softens.
05 -
Spread the parmesan ricotta on both cut sides of each focaccia roll. Add one mortadella and provolone stack, then top with arugula, pepperoncini, and pistachios if using.
06 -
Close the sandwiches, press gently, and cut in half. Serve right away while the bread is crisp and the mortadella is warm.
# Good to know:
01 -
Best eaten immediately after assembly.
02 -
Use thin-sliced mortadella so the edges crisp quickly.
03 -
The parmesan ricotta spread can be made up to 2 days ahead.