Whether you prepare it as a panino, toast the bread, or simply enjoy straight, this mortadella sandwich hits the spot. Made with fresh mozzarella, pesto, and a sun-dried tomato spread, many breads and cheeses can be subbed in to make this delicious dish your own.
Prepare pesto if making from scratch. Consider using less oil than usual so it's a thicker consistency for a sandwich spread.
Stir together chopped sun-dried tomatoes and mayonnaise in a small bowl.
Toast the roll/bread slices if you like, or leave them un-toasted if preparing this sandwich grilled or pressed.
Spread the sun-dried tomato/mayo mixture onto one half of the bread. Fold each slice of mortadella in half and stack it on top. Arrange the slices with the folded edges facing out to assemble a neater sandwich without overhang.
Top the mortadella with even slices of fresh mozzarella. Spread prepared pesto onto the other half of the roll/bread and place it on the sandwich to cap it off.
Cook the sandwich in your preferred manner until the bread crisps and the cheese melts: Grill in a pan (flip halfway) or place on a cast iron panini press or weighted countertop grill, etc. Slice in half and enjoy.
Notes
Bread: Kaiser rolls or focaccia are other good options.Sun-Dried Tomato Mayo: The measurements here aren't finicky. Add enough mayonnaise to chopped sun-dried tomatoes (oil-packed is best) so that they're spreadable and hold together.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.