Mortadella Sandwich Recipe

This Mortadella Sandwich Recipe combines grilled mortadella, creamy burrata, pistachio pesto, and arugula on toasted focaccia for an easy Italian-inspired sandwich.

Course 30 minute meals, Appetizer, dinner, Grilling, Main Course, Main Dishes

Cuisine American, Italian

Keyword creamy, easy, grilled, party food

Prep Time 10

Cook Time 10

Servings sandwiches

Calories 676kcal

Author Bon Appeteach

Ingredients

For the Mortadella Skewers

12 thin slices Mortadella (about 6 slices per skewer)
2 tbsp Olive Oil
1 tbsp Fresh Parsley minced
2 Garlic Cloves minced

For the Sandwich

2 large pieces Focaccia Bread store bought or my homemade version
1/2 cup Pistachio Pesto
8 oz. Fresh Burrata (1/2 per sandwich)
1 cup Fresh Arugula

Instructions

Preheat your grill to medium direct heat, about 375–400°F.

No grill? Fry the mortadella in a frying pan od medium high heat until crispy.

Thread approximately 6 slices of mortadella onto each skewer, folding and bunching the slices as you go.
In a small bowl, whisk together the olive oil, parsley, and minced garlic. Brush the mixture evenly over both mortadella skewers and save some for the focaccia bread.
Place the skewers directly over the heat and grill for 2–3 minutes per side, until the mortadella develops crispy edges and light char marks. Remove from the grill and set aside.
Slice the focaccia horizontally, brush on the oil mixture, and if desired, toast the cut sides on the grill for 1–2 minutes until lightly golden.
Spread a generous layer of pistachio pesto over the bottom half of each piece of focaccia.
Top with fresh arugula, then gently tear and spread half of the burrata over each sandwich.
Remove the grilled mortadella from the skewers and pile it over the burrata.
Finish with the top piece of focaccia, gently press together, and serve immediately.

Notes

Mortadella crisps quickly on the grill, so monitor it closely after flipping to prevent over-charring.
Store-bought focaccia works well for this recipe. Choose a thick, airy loaf that can support the fillings.
For the best texture and flavor, let the burrata sit at room temperature for about 15 minutes before assembling the sandwiches.

Nutrition