Italian Mortadella and Pistachio Salami Sandwich

Name: Italian Mortadella and Pistachio Salami Sandwich
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 rolls (about 4 oz each) (115 g each) ciabatta rolls; 6 oz (170 g) mortadella (Italian style, with peppercorns), thinly sliced (about ⅛ inch / 3 mm thick); 4 oz (115 g) pistachio salami, thinly sliced (about ⅛ inch / 3 mm thick); 1½ cups (45 g) fresh arugula (peppery rocket), loosely packed, whole leaves; 1 medium (150 g) ripe Roma tomato, thinly sliced crosswise, seeds gently squeezed out; 1½ tablespoons (21 g) unsalted butter, softened, at room temperature; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped; 2 tablespoons (6 g) fresh basil, finely chopped; ¼ lemon (25 g) lemon, zest only, finely grated; to taste freshly cracked black pepper; to taste sea salt

From the MyKitchenBank Kitchen

A classic Italian cold sandwich showcasing two of Italy's finest cured meats—silky mortadella studded with peppercorns and pistachios, paired with vibrant pistachio salami. Built on crispy ciabatta with fresh arugula, tomato, and a light herb spread, this handheld masterpiece celebrates simplicity and quality ingredients. Perfect for lunch, picnics, or a quick dinner.

Prep: 15 min
Cook: —
Total: 15 min
Makes: 2 sandwiches

Save to My Kitchen Jump to recipe

Steps

Before you start

Remove mortadella and pistachio salami from the refrigerator 10 minutes before slicing so they cut cleanly without tearing
Slice the ciabatta horizontally; if the bread is very crusty, use a serrated knife with a gentle sawing motion to avoid crushing it
Have all ingredients prepped and ready on a clean cutting board

1
Make herb butter spread
- In a small bowl, combine the softened butter with finely chopped parsley, basil, lemon zest, a pinch of sea salt, and a few grinds of black pepper.
- Stir until evenly mixed and the herbs are fully incorporated.
- Set aside.
+ Show details− Hide details
Ready when: Butter is smooth, fragrant, and herbs are evenly distributed
Tip: Make the herb butter just before assembly so it remains soft and spreads easily without tearing the bread
2
Slice and toast ciabatta
- Slice each ciabatta roll in half horizontally.
- Lightly toast the cut sides in a dry skillet over medium heat for 1–2 minutes per side, or under a broiler, just until the interior is warm and the surface is lightly crispy.
- This adds structure to hold the filling and prevents the bread from becoming soggy.
+ Show details− Hide details
Ready when: Cut sides are lightly golden and crispy; interior is warm
Tip: Don't over-toast—you want crispness, not hardness. A light toast is enough to give structure without burning the bread's delicate surface
3
Prepare tomato slices
- Slice the Roma tomato crosswise into thin rounds, about ¼ inch (6 mm) thick.
- Gently squeeze out excess seeds and juice from each slice over a small sieve, patting them dry with a clean kitchen towel.
- This prevents the sandwich from becoming soggy.
+ Show details− Hide details
Ready when: Tomato slices are thin, and excess moisture has been removed
Tip: Use a Roma tomato, not a larger beefsteak variety, as they have fewer seeds and less juice. Drying them is essential for a crisp sandwich
4
Spread herb butter on bread
- Spread the herb butter evenly on the toasted cut sides of both ciabatta halves, using about ¾ teaspoon (3.75 g) per half.
- The warm bread will help the butter meld with the herbs and coat the crumb.
+ Show details− Hide details
Ready when: Herb butter is spread evenly in a thin layer across the bread
Tip: If the butter softens too much from the warm bread, let it firm up in the refrigerator for 1 minute before spreading
5
Layer mortadella
- Arrange 3 oz (85 g) of thinly sliced mortadella on the bottom half of each ciabatta, folding the slices slightly to create layers and ensuring even coverage across the bread.
- The mortadella's fat and subtle spice provide the sandwich's foundation.
+ Show details− Hide details
Ready when: Mortadella covers the bread in an even layer with slight folds for texture
Tip: Mortadella should be sliced very thin so it stays tender; thick slices will feel rubbery. If it begins to tear, the meat is still too cold
6
Layer pistachio salami
- Top the mortadella with 2 oz (57.5 g) of thinly sliced pistachio salami per sandwich, arranged in overlapping layers.
- The vibrant green pistachios and spicy salami create visual contrast and bright flavor.
+ Show details− Hide details
Ready when: Pistachio salami is layered evenly with visible green pistachio pieces
Tip: Pistachio salami can be slightly softer than mortadella; handle it gently to prevent tearing. Overlap the slices for an appealing presentation
7
Add fresh greens
- Place a handful of fresh arugula (about ¾ cup / 22 g per sandwich) over the cured meats.
- The peppery arugula adds a fresh, sharp contrast to the rich, salty meats.
+ Show details− Hide details
Ready when: Arugula is arranged loosely to allow for even distribution when eating
Tip: Don't pack the arugula too tightly; it should have room to move when you bite into the sandwich
8
Add tomato and close
- Arrange the dried tomato slices over the arugula, distributing them evenly across each sandwich.
- Season the tomato lightly with a pinch of sea salt and a crack of black pepper.
- Place the top ciabatta half on the sandwich, herb-butter side down, pressing gently to bring all the layers together without squashing the bread.
+ Show details− Hide details
Ready when: Sandwich is layered and closed, with the top and bottom halves pressed together gently
Tip: Press gently with the heel of your hand just enough to bind the layers; pressing too hard will compress the bread and force out the filling
9
Rest and serve
- Let the sandwich rest for 2–3 minutes on the cutting board.
- This allows the herb butter to set slightly and all the flavors to settle.
- If desired, slice each sandwich in half diagonally for easier eating and a more elegant presentation.
- Serve immediately.
+ Show details− Hide details
Ready when: Sandwich is at room temperature and stable; layers are set
Tip: A brief rest prevents the filling from falling out when you bite into it; cutting diagonally makes the sandwich easier to handle and more visually appealing

Good to know

Tips

Quality cured meats are non-negotiable: seek out a good Italian deli or specialty grocer. Thin, silky mortadella and vibrant pistachio salami make all the difference in this simple sandwich.
Toasting the ciabatta for just 1–2 minutes provides structural support and prevents sogginess without drying out the bread—this step is crucial for a sandwich that stays together.
Don't skip drying the tomato slices; excess moisture is the enemy of a crisp sandwich. A quick squeeze and pat with a towel takes just a minute and transforms the result.
Assembly order matters: butter, meats (mortadella first as the base layer), greens, then tomato. This layering ensures that each element is tasted distinctly and the bread remains crisp on the bottom.

Storage & reheating

These sandwiches are best enjoyed immediately but can be wrapped tightly in parchment paper and refrigerated for up to 4 hours. The bread will soften slightly as it sits; unwrap and let come to room temperature for 10 minutes before serving if refrigerated. Do not freeze, as the bread texture will suffer and the fresh herbs will become mushy.

Substitutions

pistachio salami → Spicy soppressata or regular salami. If pistachio salami is unavailable, use a quality aged soppressata for similar depth; you'll lose the visual appeal of the pistachios but retain the spiced meat layer
ciabatta rolls → Pane toscano (unsalted Tuscan bread) or a soft Italian white roll. Ciabatta is ideal for its structure and crust, but pane toscano offers a more delicate crumb; avoid overly soft sandwich bread, which will fall apart
fresh arugula (peppery rocket) → Mixed bitter greens or watercress. Arugula's peppery bite is key; if unavailable, use a mix of rocket, chicory, or watercress to maintain the sharp contrast
unsalted butter, softened → Extra-virgin olive oil (1 tablespoon / 15 ml) mixed with fresh herbs. For a lighter spread, use a thin coating of fruity olive oil infused with the same herbs instead of butter; brush the toasted bread lightly