Mortadella Sandwich Recipe

This grilled Mortadella Sandwich layers crispy, flame-kissed mortadella with creamy burrata, peppery arugula, and pistachio pesto on toasted focaccia bread. Inspired by classic Italian flavors, it’s a simple yet elevated sandwich that’s perfect for lunch, dinner, or casual entertaining.

If you think mortadella is just a basic cold cut you throw on a charcuterie board, this recipe is about to change that. This mortadella sandwich recipe takes thin deli slices, threads them onto skewers, and grills them over direct heat until the edges go crispy and the fat renders just enough to transform the whole thing. Stack that on homemade focaccia with pistachio pesto, fresh arugula, and torn burrata, and you have one of the best sandwiches you will ever make at home.

I first had a version of this sandwich while traveling in Croatia, and I came home determined to build it from scratch. This is the result.

Why This Recipe Works

• Threading mortadella onto skewers and grilling it gives you a crispy exterior you cannot get from a sandwich press or a hot pan. The fat renders, the edges char slightly, and the flavor deepens in a way that flat-cooked mortadella just does not.
• Pistachio pesto does more work here than plain pesto would. The richness of the pistachios balances the saltiness of the mortadella without competing with it.
• Burrata is softer and creamier than fresh mozzarella, and when you flatten it directly onto the sandwich, it acts almost like a spread. Every bite gets that richness without a thick slab of cheese taking over.
• Focaccia is the right bread for this. It is sturdy enough to hold everything together but airy enough that the sandwich does not feel heavy.

What Is Mortadella?

Mortadella is an Italian cured sausage from Bologna, made from finely ground pork that is studded with pork fat, pistachios, and spices. It has a smooth, silky texture when eaten cold and a much more complex flavor than most people expect from a deli meat. Think of it as the Italian answer to bologna, but with considerably more nuance.

You have probably seen it at good Italian delis or in the grocery store alongside other cold cuts. When Anthony Bourdain talked about eating simple, perfect food in Italy, this is the kind of ingredient he had in mind. The quality of mortadella varies quite a bit by brand, so buying the best quality you can find at a good Italian deli counter makes a real difference in the final sandwich.

Mortadella has had a moment in the last few years. Places like Antico Vinaio in Florence put it on the map for a new generation of sandwich lovers, and spots in Los Angeles and beyond have started putting it on their menus as a featured ingredient rather than a filler. It is a great choice for grilling specifically because the fat content keeps it from drying out, and the thin slices crisp up fast.

Ingredients You Need

For the Mortadella Skewers

• Mortadella, thin deli slices
• Olive oil
• Fresh parsley
• Garlic

For the Sandwich

• Focaccia bread for sandwiches (or a thick store-bought loaf)
• Pistachio pesto (or a good store-bought pesto of your choice)
• Fresh burrata
• Fresh arugula

How to Make a Grilled Mortadella Sandwich

Step 1: Build the Skewers

Take about 8 thin mortadella slices per skewer and thread them on, folding and bunching each slice as you go. You want them packed together so they hold their shape on the grill. If your skewers are wooden, soak them in water for 30 minutes first to prevent burning.

Step 2: Make the Basting Mixture

In a small bowl, whisk together the olive oil, finely chopped fresh parsley, and minced garlic. This is a simple mixture, but it does a lot for the mortadella as it grills. Brush it generously over both skewers before they go on the heat.

Step 3: Grill the Mortadella

Preheat your grill to medium direct heat, around 375°F. to 400°F. Place the skewers directly over the heat and grill for 2 to 3 minutes per side. You are looking for crispy edges and light char marks on the mortadella slices. The mortadella flavor concentrates as the fat renders, so do not rush this step, but also do not walk away since thin slices cook fast. Remove the skewers from the grill and set them aside while you build the sandwiches.

Step 4: Toast the Focaccia

Slice your focaccia horizontally using a serrated knife. While the grill is still hot, place the focaccia cut-side down directly on the grates for 1 to 2 minutes until lightly golden. This step is optional, but it adds structure to the bottom half and keeps the bread from getting soggy from the pesto and burrata.

Step 5: Build the Sandwich

Spread a generous layer of pistachio pesto over the bottom half of each piece of focaccia. Top with a handful of fresh arugula. Take half the burrata ball, tear it open slightly, and press it flat directly onto the arugula so it spreads across the sandwich. Slide the grilled mortadella off the skewer and pile it on top of the burrata. Top the mortadella with a small drizzle of olive oil and a pinch of flaky sea salt if you want, then close with the top piece of focaccia. Press down gently and serve immediately.

Tips for the Best Mortadella Sandwich

• Buy mortadella from a deli counter if you can and ask for it sliced thin. Pre-packaged mortadella slices work, but deli-sliced is easier to thread onto skewers and tends to crisp more evenly.
• Burrata is best at room temperature. Pull it out of the fridge about 15 minutes before you build the sandwiches so it spreads easily instead of sitting in a cold clump. Substitute with fresh mozzarella or stracciatella cheese. 
• If you are making this for more than two people, it scales up easily. One skewer per sandwich, one focaccia piece per person.
• Store-bought focaccia is a completely fine option here. Look for a thick, airy loaf rather than something flat and dense. The bread needs to be sturdy enough to hold the fillings without falling apart when you press down.
• Do not skip toasting the focaccia. It takes two minutes and makes a real difference in how the sandwich holds together.

What to Pair With a Grilled Mortadella Sandwich

Here are some of my favorite sides to pair with this sandwich:

• Italian-style Grinder salad recipe 
• Baked Mostaccioli
• Chimichurri Pasta Salad 
• Traditional deli-style potato salad 
• Marinated olives or pickled vegetables for a little acidity
• Kettle style potato chips or fries 

More Recipes To Try

Chicken Parmesan Sandwich

Racelette Sandwich Recipe

Po Boy Sandwich

Authentic Chicago Italian Beef