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Italian Mortadella Ciabatta with Heirloom Tomatoes and Arugula Mayo

Ready in 30 min


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


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!


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