Description
A delightful mortadella sandwich with creamy mozzarella, sun-dried tomato mayo, and basil pesto, all nestled in a crusty ciabatta roll.
Ingredients
- 1 1/2 Tablespoons basil pesto
- 1 Tablespoon chopped sun-dried tomatoes
- 1 1/2 teaspoons mayonnaise
- 1 ciabatta roll or 2 slices of bread
- 4 to 6 slices mortadella, thinly sliced
- 1 ounce fresh mozzarella, sliced
Instructions
- If making from scratch, prepare the basil pesto by blending fresh basil, garlic, pine nuts, parmesan cheese, and olive oil in a food processor.
- In a small bowl, mix the chopped sun-dried tomatoes with mayonnaise until well combined.
- Toast the ciabatta roll or bread slices until golden brown.
- Spread sun-dried tomato mayo on one half of the toasted bread. Layer the mortadella slices on top.
- Spread pesto on the other half of the bread, then place it on top of the mortadella and mozzarella.
- Cook the sandwich in a skillet or panini press until crispy and the cheese is melted.
- Slice the sandwich in half and enjoy!
Notes
Feel free to customize with different cheeses or add a bit of heat with spicy arugula.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Panini Press
- Cuisine: Italian