Pool Day Mortadella Sandwich

Pool Day Mortadella Sandwich

This is your bologna sandwich’s summer glow-up. A crusty ciabatta roll gets slathered with a creamy ricotta-Calabrian spread, layered with shaved mortadella, quick-pickled cucumbers, and a sprinkle of crushed pistachios for salty crunch. Cold, creamy, tangy, and portable — it’s what you pack when you want your sandwich to impress.

Course Sandwich, Snack

Cuisine Italian American

Prep Time 15

Total Time 15

Servings Servings

Calories 505kcal

Author Meghan Birnbaum

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

Get Recipe Ingredients

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.

Nutrition