A No-mayo Sandwich For Picnics
Summer makes me excited about picnics at the park, at an outdoor cinema, at a concert, or all of the above. This picnic-perfect mortadella sandwich travels great and tastes even better at room temperature. Since it is a no-mayo sandwich, you don’t have to worry about it being under the warm sun.
Make the pickled onions the night before! I usually have some lying around in my fridge because I love them so much and add them to lots of different things. I love the acidity and the crunch of the pickled onions and the pepperiness the arugula adds as well.
Mortadella is a grown-up bologna (and I hate bologna). But mortadella is so delicious! It’s smooth, super flavorful and is fatty enough to not need any mayonnaise. Sometimes it’s speckled with pistachio. It’s also inexpensive! You can find it where prosciutto and salamis are sold in your grocery store.
This is also a sharing sandwich. After assembling it, cut it into little cubes and share with your friends.
Mortadella Sandwiches With Pickled Onions
Ingredients
Overnight Pickled Onions
- 1 small red onion
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1 tbsp pickling spices (mixture of black peppercorn, cloves, mustard seeds, and bay leaves) optional
Mortadella Sandwiches
- 1 loaf ciabatta bread
- 1 8 oz package mortadella
- arugula
- pickled onions
Instructions
Overnight Pickled Onions
- Slice the onion into juliennes
- In a jar, combine the raw onion, red wine vinegar, water, granulated sugar, salt, and pickling spices
- Let sit overnight in the fridge
Sandwich Assembly
- Cut the ciabatta loaf lengthwise
- On the bottom half of the sandwich layer the mortadella, arugula and the pickled onions. Put the top on
- Cut into 2" or 3" cubes
- Tightly wrap in saran wrap to keep the sandwich together
