This Mortadella Sandwich is your bologna sandwich’s summer glow-up. A crusty ciabatta roll is slathered with a creamy ricotta and Calabrian chili spread, then stacked high with silky mortadella, quick-pickled cucumbers, and a sprinkle of crushed pistachios for salty crunch. It’s cold, creamy, tangy, and perfectly portable — the kind of sandwich you pack when you want to impress without overthinking it.
What is Mortadella?
Mortadella is a classic Italian cold cut made from finely ground pork, delicately seasoned and studded with little cubes of fat that melt in your mouth. It’s silky, mild, and just salty enough to stand out without overpowering other flavors.
You can find it at most well-stocked grocery store delis, Italian specialty markets, or even some big box stores near the prosciutto and salami.
If you can’t find mortadella, thinly sliced bologna or even prosciutto cotto (cooked ham) make good substitutes for this sandwich. Just aim for something soft, mild, and easy to layer.
What to pair with Mortadella Sandwich?
If you're packing this sandwich for the beach or to enjoy at the pool, try enjoying this sandwich with my Chicken Piadina Wrap, Bacon & Peach Pasta Salad, Green Bean Salad, and Tuscan Bean Salad.
📋 Recipe
Pool Day Mortadella Sandwich
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Equipment
- Small mixing bowl
- Serrated knife
- Spoon or spatula
- Zester
- Parchment or foil (for wrapping)
Ingredients
Sandwich Base
- 2 ciabatta rolls halved
- 8 ounces mortadella thinly sliced or shaved
Ricotta-Calabrian Spread
- ½ cup whole milk ricotta
- 1 teaspoon Calabrian chili paste more to taste
- 1 lemon zested
- Pinch of salt
Pickled Cucumber
- 1 Persian cucumber thinly sliced into ribbons
- 1 tablespoon white wine vinegar
- Pinch of salt
Toppings
- 2 tablespoons crushed pistachios salted and roasted, if possible
Instructions
- Make the ricotta spread: In a small bowl, stir together ricotta, Calabrian chili paste, lemon zest, and a pinch of salt until smooth and spreadable. Taste and adjust heat as needed.
- Quick pickle the cucumber: Toss cucumber ribbons with vinegar and salt in a bowl. Let sit for 10 minutes, then pat dry with a paper towel.
- Assemble the sandwich: Slice ciabatta rolls and spread the ricotta mixture generously on both cut sides. Layer the bottom half with folded mortadella. Top with pickled cucumber ribbons and a sprinkle of crushed pistachios.
- Wrap and serve: Close the sandwich and wrap tightly in parchment or foil. Chill until ready to eat, or serve immediately if enjoying at home.
Notes
- Wrap tightly for beach days — this sandwich gets better as it sits.
- Try it with focaccia for a softer, oilier vibe.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
FAQ's
Yes! Assemble up to 4 hours in advance and wrap tightly in parchment or foil. Keep it chilled until serving to maintain the bread’s texture and keep everything fresh.
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