A mortadella Sandwich, a classic Italian panino recipe that features the cold cut mortadella, an Italian deli meat made from cured pork; coming from Bologna, Mortadella is one of the most popular and traditional of Italian cold cuts, with recipes originating from as far back as the 1600s.
All’Antico Vinaio is a famous sandwich shop in Florence, and is renowned for its panini (the Italian word for sandwiches!). This particular sandwich is based off of All’Antico Vinaio’s “La Paradiso” panino. Did you know that the word “panini” is actually plural for the word “panino”?
If you’re looking for more All’Antico Vinaio sandwiches, check out this salami sandwich, prosciutto sandwich, porchetta sandwich, and pancetta sandwich.
Panini are generally more simple in terms of ingredients compared to North American sandwiches; panini often consist of just two or three ingredients, and often without any condiments. In this panino recipe, mortadella is paired simply with burrata and pistachio pesto.
You can use any type of bread to make a mortadella sandwich. I used schiacciata in this recipe, just like All’Antico Vianaio does, which is similar to focaccia, with a fluffy consistency that definitely “holds” all the ingredients quite nicely.
Why you should make this Mortadella Sandwich:
- It’s easy to make: The ingredients for this sandwich are super simple, and it only takes a few minutes to prepare.
- It has amazing flavor: It’s filled with the classic combination of mortadella, burrata, and pistachio – this is a flavor mix that has been very popular, and trending in Italy lately.
- It’s flexible: There are so many different ways that you can adjust this mortadella panino recipe to make it your own. Add different fillings based on what you like, or use a different type of bread. The possibilities are endless!
Ingredients
Here are the ingredients that you’ll need to make a mortadella panino:
- Mortadella: The luncheon meat used for this recipe. Mortadella is a cold cut made from finely ground or minced pork.
- Burrata: A soft, fresh Italian cheese made from mozzarella and cream.
- Pistachio pesto: Pistachio pesto is spread onto the mortadella sandwich. It adds a nice fresh flavor!
- Schiacciata bread: The type of bread that I used. Schiacciata is an Italian flatbread similar to focaccia. You can use any type of bread that you prefer to make a mortadella sandwich.
Filling options for a mortadella sandwich
Italian panini are known for being very simple. In fact, it is common for Italians to add only mortadella to a sandwich so that they can maximize its flavor and truly savor it.
Sometimes, cheeses like fresh mozzarella or provolone are added to mortadella sandwiches. But the key is to keep it as simple as possible. Mortadella, burrata, and pistachio pesto are the only fillings I used in this recipe. Here are a few other filling options that you can try:
- Mortadella, stracciatella, grilled zucchini
- Mortadella, buffalo mozzarella, fresh tomato
Other filling ideas for a mortadella panino include black olives, pickled vegetables or roasted red peppers. Note that using these toppings will make the recipe less “classic”, but you can add them if you prefer – in any way you make the panino, the key is to let the mortadella flavor really shine by complementing it with fresh toppings.
How to make mortadella panino – step by step
Cut a piece of schiacciata, or whichever bread you are using. Slice the schiacciata lengthwise to form two pieces of bread that you can add the ingredients to.
Spread pistachio pesto on the base of the bread (photo 1)
Top with mortadella and burrata. Sprinkle with chopped pistachios (photos 2-4)
Place the other piece of bread on top to form a sandwich (photo 5)
Cut the panino in half. Serve and enjoy! (photo 6)
FAQ
Mortadella is an Italian luncheon meat made from finely minced or ground pork, which is heat-cured and often flavored with black pepper. Sometimes, mortadella is studded with pistachios or berries. The meat originated in Bologna, Italy which is why it is sometimes referred to as “Italian bologna”.
Mortadella is made of pork meat–more specifically, finely ground pork, and pork fat. The pork meat is hashed into a paste and is then cased and steamed until it’s cooked.
Italians typically enjoy mortadella in sandwiches, between two slices of bread or rolls. Sometimes other fillings are included, but most often, Italians prefer to savor the flavors of mortadella by eating it in a sandwich all on its own. You can also use mortadella as an addition to charcuterie boards, mix it in with pasta, use it to make meatballs, or use it as a topping for pizza.
Yes, mortadella is ready to eat and is usually served as a cold cut. However, mortadella is sometimes fried before being added to sandwiches. It is okay to eat mortadella raw or cooked.
The “polka dot” appearance of mortadella comes from the pieces of pork fat that are used to make it.
Storage
For the best quality and flavor, you should eat mortadella sandwiches right after they are made. It is not recommended to store a mortadella sandwich in the refrigerator.
Top tips
- There are many types of mortadella you can buy in-store, but the most common one is mortadella that is dotted with peppercorns. In this recipe, I used mortadella that is dotted with pistachios inside as well. You can use whichever mortadella you can find at your grocer or Italian store (will most likely be the one with peppercorns)
More Italian recipes
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Mortadella Sandwich – With Burrata and Pistachio Pesto!
In this sandwich, mortadella is paired with burrata and pistachio pesto, all held together by beautiful schiacciata bread. You'll be making it over and over!
Ingredients
- 1 schiacciata recipe optional to use – can use any bread
- 1 batch pistachio pesto will not use the whole recipe – there will be leftovers
- 150-200 g sliced mortadella
- 1 burrata ball
- finely chopped pistachios optional
Instructions
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Cut a piece of schiacciata, or whichever bread you are using. Slice the schiacciata lengthwise to form two pieces of bread that you can add the ingredients to.
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Spread pistachio pesto on the base of the bread.
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Top with mortadella and burrata. Sprinkle with chopped pistachios.
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Place the other piece of bread on top to form a sandwich.
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Cut the panino in half. Serve and enjoy!
Recipe Notes
- The schiacciata was cut into a long 11×4.5 inch piece, then cut in half once assembled to make 2 sandwiches.
- There are many types of mortadella you can buy in-store, but the most common one is mortadella that is dotted with peppercorns. In this recipe, I used mortadella that is dotted with pistachios inside as well. You can use whichever mortadella you can find at your grocer or Italian store (will most likely be the one with peppercorns)
Amazing panino! Loved the flavors!!
Thank you Franco! So glad you liked it!
-Pina
wonderful that you’re using burrata! Even better with pistachio pesto, very impressive, I’ve had too many of the same kind of mortadella sandwiches that are nowhere near as creative and always have the same deli ingredients, to thank you!
I love to see more of All’Antico Vinaio’s recreated. I’ve loved all 4. I always wonder how they make the creams like the artichoke and pistachio creams. I see that this recipe they use pistachio cream at the restaurant any idea of that is different than pesto?
Hi Jaclyn thank you so much! Yes, I’ve never been to All’Antico vinaio, but am so intrigued by their sandwiches.
I did notice that they use only pistachio cream (not pistachio pesto). But I took come liberties in my versions, and use pistachio pesto. I love that you noticed the difference!
I’m guessing they make the savory pistachio cream with pistachios, and maybe blend them up until a cream forms (kind of like peanut butter?) Or maybe they blend pistachios with olive oil and some parmigiano. I’m not quite sure!