A well-crafted Italian sandwich is truly magical. When you combine high-quality cured meats, fresh cheese, and artisan condiments, a simple lunch becomes gourmet. Today, we share our Mortadella Melt Panino recipe (fun fact: panino is the correct Italian singular form for sandwich, though you might know them as panini!). We use some of our favorite pantry staples, including ROI’s authentic Genovese Pesto and Cutrera’s rich Sun-Dried Tomatoes, to recreate that authentic Italian café taste right in your own kitchen.
Prep time:
5 minutes
Cook time: 5 minutes
Serves: 2
5 minutes
Cook time: 5 minutes
Serves: 2
Ingredients:
2 ciabatta buns
2 fresh mozzarella balls, sliced
2 Tbsp ROI Basil Pesto
2 Tbsp mayonnaise
6 slices high-quality mortadella
8 Cutrera Sun-Dried Tomatoes
A handful of fresh arugula
A few Tbsp ROI Olives, for serving
2 ciabatta buns
2 fresh mozzarella balls, sliced
2 Tbsp ROI Basil Pesto
2 Tbsp mayonnaise
6 slices high-quality mortadella
8 Cutrera Sun-Dried Tomatoes
A handful of fresh arugula
A few Tbsp ROI Olives, for serving
Directions:
- Prep the Bread & Cheese: Slice the ciabatta buns in half horizontally. Layer the fresh mozzarella slices evenly onto the top half of each bun. Place them under the broiler (grill) for a few minutes until the cheese is melted, bubbly, and beautifully golden.
- Mix the Spread: While the cheese is melting, grab a small bowl and mix the ROI Basil Pesto and mayonnaise together until smooth and creamy.
- Build the Base: Take the bottom halves of the ciabatta buns and spread a generous layer of the pesto-mayo mixture over them.
- Layer the Goodness: Fold and layer 3 slices of mortadella onto each bottom bun. Top the meat with 4 Cutrera Sun-Dried Tomatoes per sandwich, followed by a crisp handful of fresh arugula.
- Finish & Serve: Carefully place the warm, melted mozzarella top half onto the sandwich. Press down gently to close the panini.
- Enjoy: Serve immediately while warm, with a side of savory ROI Olives!
Buon Appetito!
