Fast Recipes

Mortadella sandwich with pickled onions and provolone

Australian Gourmet Traveller fast recipe for mortadella sandwich with pickled onions and provolone.

By Alice Storey
  • 30 mins cooking
  • Serves 4
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Mortadella sandwich with pickled onions and provolone
If you have very fresh focaccia there’s no need to toast the bread. Make it more of a meal by serving the sandwiches with a simple tomato salad.


  • 4 squares of focaccia (10cm each), cut in half horizontally
  • For spreading: softened butter
  • 12 thin slices mortadella
  • 8 thin slices provolone dolce
  • 1 bunch rocket leaves, trimmed
Pickled onions
  • 250 ml red wine vinegar (1 cup)
  • 40 gm caster sugar
  • 5 thyme sprigs
  • 1 fresh bay leaf
  • 1 Spanish onion, thinly sliced on a mandolin


  • 1
    For pickled onions, combine vinegar, sugar, thyme, bay leaf and 100ml water in a saucepan over medium heat. Stir to dissolve sugar, then transfer to a bowl and set aside to cool slightly (5 minutes). Add onion and set aside to pickle (15 minutes).
  • 2
    Heat a char-grill pan over high heat, grill focaccia cut-side down in batches until golden (1-2 minutes), then spread with butter. Grill mortadella, turning once, until golden (1-2 minutes). Divide among focaccia bases, top with provolone, then pickled onions and rocket, sandwich with focaccia tops and serve.