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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

  • 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