Italian · Lunch
Panino con Mortadella (Gluten-Free)
A cold sandwich built on gluten-free ciabatta-style bread with thin mortadella, provolone, and pistachio alongside arugula and marinated artichoke. The pork mortadella brings soft fat and delicate spice, balanced by peppery greens, tangy vegetables, and fruity olive oil.
$6
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
558Calories
24.2gProtein
33.9gFat
38.7gCarbs
3.8gSugar
5.9gFiber
1710mgSodium
80mgChol
12.3gSat Fat
420mgPotassium
260mgCalcium
2.4mgIron
1.5mcgVitamin B12
6.5mgVitamin C
gluten-free
high-fiber
low-cholesterol
gluten-free
Instructions
1
Prep
Slice the gluten-free ciabatta-style roll in half lengthwise and place both halves cut-side up on a cutting board.
2
Toss the arugula in a small bowl with 1 tsp olive oil, red wine vinegar, salt, and pepper until lightly coated and glossy.
3
Drizzle the remaining 1 tsp olive oil over both cut sides of the roll so the bread absorbs moisture evenly.
4
Layer provolone onto the bottom half, loosely fold mortadella slices on top to ruffle, scatter artichoke and pistachio, pile dressed arugula over, close sandwich, press firmly, cut diagonally.
5
Plate
Serve the panino immediately on a plate or wrapped in paper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g mortadella
- 2 oz56g provolone cheese
- 22 gluten-free ciabatta-style roll (about 2.5 oz / 70g)
- a small handful of arugula (about 10g)
- 4 tsp4 tsp olive oil
- 4 tbsp60g marinated artichoke
- 2 tbsp30g pistachio
- 2 tsp2 tsp red wine vinegar
- a pinch of salt
- a pinch of black pepper
