A well-crafted Italian sandwich is truly magical. When you combine high-quality cured meats, fresh cheese, and artisan condiments, a simple lunch becomes gourmet. Today, we share our Mortadella Melt Panino recipe (fun fact: panino is the correct Italian singular form for sandwich, though you might know them as panini!). We use some of our favorite pantry staples, including ROI's authentic Genovese Pesto and Cutrera's rich Sun-Dried Tomatoes, to recreate that authentic Italian café taste right in your own kitchen.
Watch How We Make It!
(Visual learner? Watch our quick step-by-step video below to see how this beautiful panini comes together.)
The Secret to a Perfect Panini: Premium Ingredients
A sandwich is only as good as what you put inside it. Here are the stars of the show that make this panini unforgettable:
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ROI Basil Pesto: Made with authentic Ligurian basil, this pesto brings a bright, herbaceous punch that we mix with mayo for a creamy, savory spread.
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Cutrera Sun-Dried Tomatoes: These aren't your average tomatoes. Sun-dried in the Sicilian sun and packed in high-quality oil, they add the perfect tangy sweetness to balance the rich mortadella.
- ROI Olives: The perfect salty, briny sidekick to serve with your warm sandwich.
Shop the Ingredients:
Mortadella Melt Panini Recipe
Prep time:
5 minutes
Cook time: 5 minutes
Serves: 2
Ingredients:
2 ciabatta buns
2 fresh mozzarella balls, sliced
2 Tbsp ROI Basil Pesto
2 Tbsp mayonnaise
6 slices high-quality mortadella
8 Cutrera Sun-Dried Tomatoes
A handful of fresh arugula
A few Tbsp ROI Olives, for serving
Directions:
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Prep the Bread & Cheese: Slice the ciabatta buns in half horizontally. Layer the fresh mozzarella slices evenly onto the top half of each bun. Place them under the broiler (grill) for a few minutes until the cheese is melted, bubbly, and beautifully golden.
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Mix the Spread: While the cheese is melting, grab a small bowl and mix the ROI Basil Pesto and mayonnaise together until smooth and creamy.
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Build the Base: Take the bottom halves of the ciabatta buns and spread a generous layer of the pesto-mayo mixture over them.
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Layer the Goodness: Fold and layer 3 slices of mortadella onto each bottom bun. Top the meat with 4 Cutrera Sun-Dried Tomatoes per sandwich, followed by a crisp handful of fresh arugula.
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Finish & Serve: Carefully place the warm, melted mozzarella top half onto the sandwich. Press down gently to close the panini.
- Enjoy: Serve immediately while warm, with a side of savory ROI Olives!
Buon Appetito!
Have you tried making this panini at home? Let us know in the comments below. Tag us in your delicious sandwich photos on Instagram!
Want to explore more authentic Italian ingredients? Browse our full collection here.
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