Mortadella sandwich is a super popular Italian panino (sandwich) which is traditionally served on a bread roll. Learn more about this meat product, and how Italians eat it in a sandwich.

A mortadella sandwich made with only two ingredients, as an Italian mortadella panino, is truly something to add to your culinary bucket list. Of course, there are more ways to enjoy mortadella, as you’ll see below, but in Italy, the simplest is often the best.

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mortadella panino — Panino con mortadella courtesy of Marco Sarao

Mortadella has started to become more popular in the US in recent years, justifiably so. I’ve been eating mortadella since I was a young child, and I love it. The scent alone will kick my salivary glands into high gear! It really reminds me of Italy whenever I enjoy a panino con mortadella (that’s what you’d ask for in Italy.)

ALLERGEN NOTICE: MORTADELLA OFTEN CONTAINS PISTACHIOS

mortadella sandwich in Treviso — Mortadella sandwich in Treviso

What is Mortadella?

Mortadella is a processed pork meat product which is shaped into a very large, long, round sausage. It often has pistachios in it, and it’s most often sliced paper thin when served. You’ll notice chunks of fat and the pistachios dotted throughout. It has a silky smooth texture, and the flavor is difficult to describe with its unique spices and flavorings, so you’ll just have to try it!

paper thin slice of mortadella — A slice of mortadella (the holes are where the pistachio slices fell out.)

Mortadella is not made with horse meat, so don’t be afraid to try it (if you eat pork.)

Here are some Italian street foods that you don’t want to miss when you’re in Italy (region around Rome, Lazio.) Can you spot the panino con mortadella?

Although mortadella is a Northern Italian food, you will see it all over Italy. This mortadella meat is much loved! One thing you will notice is how thinly mortadella is sliced. It’s always sliced very thin (you don’t usually have to ask) in Italy, but I have found that it’s more difficult to get it sliced as thin in the US. You may think I’m crazy, but if mortadella is sliced too thick, I won’t eat it.

Mortadella vs Bologna

mortadella and meat on a board — Mortadella served as an aperitivo courtesy of The Italianista

If you have tasted both top quality IGP mortadella and American bologna sliced deli meat, you already know the answer to this question: there is no comparison.

mortadella in Italy — Having mortadella al fresco in my mother’s village in Italy.

Italian mortadella is made with quality pork and pistachios and the flavor is intense and delicious. I remember tasting bologna when we moved to America, and it’s really so different that it’s like comparing a little hatchback car to get you from point A to B to a Lamborghini. Note: mortadella comes from the region of Bologna (Boh-loh-nyah.)

Mortadella isn’t only eaten in sandwiches, it can be cut into cubes, used as an ingredient in filled pasta, or made into a mousse. I recently had the latter at a Prosecco event here in Los Angeles, and it was divine!

Anthony Bourdain’s Mortadella Sandwich

As popular as Anthony Bourdain was, apparently many people are looking for his mortadella sandwich recipe which includes mortadella, cheese and condiments. As an Italian, I will say that this is simply not how mortadella sandwiches are eaten in Italy.

It would be like an Italian eating a hot dog and adding pasta sauce and fries to the bun. I would advise trying it the way it is meant to be eaten first, then try other combinations. I’m not saying not to add other ingredients, but know that Mr. Bourdain’s version isn’t authentic.

Lambrusco wine goes perfectly with mortadella, in case you were wondering what is in the glasses!

How to Make the Best Mortadella Sandwich (Italian-Style)

Recipe by Christina Conte (but not really, all Italians know this!) serves 2
FULL PRINTABLE RECIPE BELOW

I made homemade ciabatta rolls! Recipe coming soon.

Ingredients

Italian panini (crusty bread roll or baguette)
Italian mortadella
(optional: burrata or fresh mozzarella)
(optional: chopped pistachios)

Directions

Slice the bread in half, horizontally, leaving the top slightly attached.

Start adding the slices of mortadella meat evenly along the bread, but make sure you don’t make them all flat on top of each other. Twist and move the slices so there’s spaces between the mortadella slices.

If you prefer to add cheese and pistachio, do so next, adding the stracciatella, mozzarella or burrata first. I used stracciatella cheese from Di Stefano, which is incredibly creamy and delicious.

Add your choice of cheese to the mortadella.

Sprinkle with chopped pistachios, if desired

You’ve created a masterpiece!

I hope this inspires you to be on the lookout for Italian mortadella so that you can try a panino the way you would have in Italy.

mortadella sandwich using di stefano cheese

See if you can find Di Stefano stracciatella, burrata or fresh mozzarella; if not you can order from their site.

Look at what I spotted in a fast food spot in Bari!