Skip to content

Italian Mortadella Ciabatta with Heirloom Tomatoes and Arugula Mayo

Ready in 30 min

Ingredients

Arugula Mayo

  • 2 cups baby arugula

  • ¼ cup pine nuts

  • 1 clove garlic, minced

  • 1 tsp. finely grated lemon zest

  • ½ cup mayonnaise

2 ciabatta buns

1 red heirloom tomato, sliced

1 yellow heirloom tomato, sliced

3 oz. ball mozzarella di bufala, sliced

100 g pkg. Marcangelo mortadella

¼ cup spicy pickled pepper rings (optional)

Cooking Instructions

ARUGULA MAYO

Place the baby arugula, pine nuts, minced garlic, lemon zest and mayonnaise in the bowl of a food processor and process until smooth and bright green, about 1 minute. Spoon the mayo into a small bowl. It keeps well for 2 or 3 days in the refrigerator when covered.

To assemble the sandwiches, split and lightly toast the ciabatta buns.  Spread both cut sides with some of the arugula mayo. Layer up the sandwich with slices of ripe heirloom tomato, mozzarella di bufala and folded slices of mortadella. Garnish with spicy pickled pepper rings if desired and replace top bun. Cut sandwich in two with a serrated knife and enjoy!

Related

Makes up to 6 servingsReady in 3 hours

Marcangelo Antipasto Misto Muffuletta

Makes up to 4-6 as an appetizer servingsReady in 30 min

Crispy Prosciutto Flatbread with Pears, Cambozola, Honey and Thyme

Makes up to 4 servingsReady in 15 mins

Prosciutto, Lettuce and Tomato Sandwiches with Lemon Basil Mayonnaise

Makes up to 10 servingsReady in 35 mins

Egg Muffins with Marcangelo Genoa Salami and Fontina

Makes up to 4 servingsReady in 22 mins

Arugula Salad with Caramelized Pears, Marcangelo Speck and Burrata

Makes up to 4-6 servingsReady in 30 mins

Orecchiette with Roasted Cauliflower, Marcangelo Coppa di Parma and Genoa Salami

Makes up to 4 servingsReady in 19 mins

Panini with Marcangelo Antipasto Misto, Brie and Apples

Makes up to 4 servingsReady in 35 mins

Baked Chicken Breasts with Marcangelo Prosciutto and Goat Cheese