Mortadella robiola sandwich
Okay, we admit it, this sandwich requires quite a bit of preparation. You have to wait an hour for your garlic to roast and make a batch of salsa verde. But once you’ve done that, it’s simply a matter of piling everything onto your sandwich.
The result is absolutely worth it. The sweet, smoky garlic, fresh and tangy salsa verde, and rich robiola and mortadella.
You will have to visit a cheesemonger for robiola, as it isn’t available everywhere. In any case, take it out of the fridge at least an hour before eating it, so it becomes wonderfully soft.
Recipe
For the pickled onion, stir the sugar and salt into the vinegar until everything has dissolved. Add the onion and leave to stand for an hour. One onion is more than you need for one sandwich. If you have any left over, it’s also delicious in salads.
Cut the ciabatta in half. Spread the roasted garlic over the bottom half of the sandwich. Spread a generous layer of robiola over the sandwich and place some mortadella on top. Divide approximately 2 tablespoons of salsa verde over your sandwich and finish with the arugula and pickled onion. Place the top half on the sandwich and you’re done.
