Sandwich of the Week: Mortadella Focaccia Sandwich

A sweet-and-spicy mayonnaise one-ups the standard bologna sandwich
30 Ratings
100% would make again
Mortadella Focaccia Sandwich
Photo: Dave Katz/Tasting Table 

This September, embrace the upgrade with us: Make your eating and drinking better, faster and stronger.

The sad cold-cut bologna sandwich is, well, bologna, so we set out to create a cooler version: We've always been a fan of the Little Chef sandwich at Saltie in Brooklyn—a perfect creation featuring focaccia piled high with mortadella (bologna's cooler, pistachio-studded cousin) and pecorino. Our rendition is slathered with piquillo-jalapeño mayonnaise, using the sweet roasted and spicy pickled peppers to stand up to the fatty, salty, melt-in-your-mouth mortadella.

It's essential that the focaccia is toasted well. The golden brown and crispy interior holds up to the rest of the ingredients and adds the perfect amount of crunch.

Mortadella Focaccia Sandwich

Recipe from the Tasting Table Test Kitchen

Yield: 1 sandwich

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes


For the Piquillo-Jalapeño Mayonnaise:

2 tablespoons mayonnaise

2 tablespoons chopped roasted piquillo peppers

1 tablespoon finely chopped pistachios

1½ teaspoons chopped pickled jalapeño

1 teaspoon red wine vinegar

Pinch dried oregano

Pinch freshly ground black pepper

For the Sandwich:

½ teaspoon olive oil

One 4-by-6-inch piece focaccia, split in half lengthwise

¼ pound thinly sliced mortadella

½ ounce pecorino cheese, thinly shaved using a vegetable peeler

¼ cup loosely packed basil

2 tablespoons flat-leaf parsley


1. Make the piquillo-jalapeño mayonnaise: In a small bowl, stir together all ingredients and set aside.

2. Make the sandwich: In a medium skillet over medium-high heat, heat the oil. Add the two focaccia halves, cut-side down, and fry until golden brown and crisp, 3 to 5 minutes.

3. Spread the piquillo-jalapeño mayonnaise evenly onto the toasted slices. Layer one slice with the mortadella, pecorino, basil and parsley, and cover with the top half of bread. Serve.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →