Toasted Ciabatta with Grilled Mortadella and Mozzarella

Grilled mortadella topped with fresh mozzarella and arugula pesto on a toasted ciabatta.

By: Marc Murphy, Celebrity Chef

Prep Time: 10 min
Cook Time: 30 min

RECIPE
REVIEWS (0)

Servings:

Yield: 4 sandwiches

Ingredients:

1/2 cup arugula pesto
4 (4 inch) artisan square ciabatta
4 slices mortadella
4 slices fresh mozzarella cheese

Roasted Garlic
1 teaspoon fresh clove garlic, minced

Arugula Pesto
1 teaspoon roasted Gaelic
1/4 cup baby arugula
1/4 cup olive oil
2 tablespoons grated Romano cheese
2-1/2 tablespoons grated Parmesan cheese
1 tablespoon pine nuts
1-3/4 teaspoons fresh grated lemon rind
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper

Allergens:

Gluten, Tree Nuts, Wheat

Nutritional Information

Directions:

Roasted Garlic: Spray sheet pan with oil, place garlic cloves on sheet pan. Roast in a preheated 400 degree oven for 20 minutes or until lightly golden.
Arugula Pesto: In a food processor, combine all ingredients. Pulse until smooth.
For Service: Preheat flat top grill, place crown and heel of ciabatta on grill. Grill until lightly golden brown. Place mortadella on grill, heat both sides. Place mozzarella on top of mortadella, allow cheese to melt. Place hot mortadella with melted cheese on heel of toasted roll. Spread 2 tablespoons arugula pesto on crown of toasted roll. Place crown of roll on sandwich to close. Cut in half on a diagonal.