A No-mayo Summer Sandwich

Mortadella Sandwiches With Pickled Onions

A no-mayo sandwich

Prep Time 20 minutes
Servings 4 people
Author Christine Raitt


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


Overnight Pickled Onions

  1. Slice the onion into juliennes

  2. In a jar, combine the raw onion, red wine vinegar, water, granulated sugar, salt, and pickling spices 

  3. Let sit overnight in the fridge

Sandwich Assembly

  1. Cut the ciabatta loaf lengthwise

  2. On the bottom half of the sandwich layer the mortadella, arugula and the pickled onions. Put the top on

  3. Cut into 2" or 3" cubes

  4. Tightly wrap in saran wrap to keep the sandwich together