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Mortadella Sandwich with Arugula and Sun-Dried Tomatoes

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Ingredients

  • 2 slices of sourdough bread
  • 4 slices of mortadella
  • 1/2 cup of arugula
  • 2 tablespoons of sun-dried tomatoes, chopped
  • 1 tablespoon of olive oil
  • 1 teaspoon of balsamic vinegar
  • Salt and pepper to taste

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Mortadella Sandwich with Arugula and Sun-Dried Tomatoes

Created by: Howcan Team

Ingredients

  • 2 slices of sourdough bread
  • 4 slices of mortadella
  • 1/2 cup of arugula
  • 2 tablespoons of sun-dried tomatoes, chopped
  • 1 tablespoon of olive oil
  • 1 teaspoon of balsamic vinegar
  • Salt and pepper to taste

Instructions

  • Place the sourdough bread slices on a clean surface.
  • Layer the mortadella slices on one of the bread slices.
  • Top the mortadella with arugula and sun-dried tomatoes.
  • Drizzle the olive oil and balsamic vinegar over the arugula and sun-dried tomatoes.
  • Season with salt and pepper to taste.
  • Place the second bread slice on top to form a sandwich.
  • Slice the sandwich in half and serve immediately.
LunchSandwiches
Italian

The Mortadella Sandwich with arugula and sun-dried tomatoes has a rich history rooted in Italian culinary tradition. Originating in the Emilia-Romagna region, this beloved sandwich features thinly sliced mortadella, a flavorful Italian sausage, paired with peppery arugula and tangy sun-dried tomatoes. Renowned chefs like Massimo Bottura have elevated this classic sandwich, incorporating high-quality ingredients and innovative techniques. Today, the best versions of this dish can be found in authentic Italian delis and specialty sandwich shops, where the balance of flavors and textures is meticulously crafted. The key to a perfect Mortadella Sandwich lies in the quality of the mortadella and the freshness of the arugula and sun-dried tomatoes. Whether enjoyed in a bustling Italian market or homemade with care, this sandwich is a true celebration of Italian flavors.

10 min

|

1

|

400 calories

Instructions

  • Place the sourdough bread slices on a clean surface.
  • Layer the mortadella slices on one of the bread slices.
  • Top the mortadella with arugula and sun-dried tomatoes.
  • Drizzle the olive oil and balsamic vinegar over the arugula and sun-dried tomatoes.
  • Season with salt and pepper to taste.
  • Place the second bread slice on top to form a sandwich.
  • Slice the sandwich in half and serve immediately.
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