Grilled Mozzarella Sandwiches With Mortadella, Pesto, and Artichokes Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Senior Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated Mar. 21, 2019
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Vicky Wasik

Why It Works

  • Toasting both sides of the bread slices gives the sandwich better texture and flavor.
  • Supporting ingredients, like anchovies, pesto, and artichokes, add flavor, while fresh mozzarella melts beautifully.
  • Thin slices of bread maintain a good ratio of bread to fillings.

Each of these crisp, thin sandwiches is filled with melted mozzarella cheese, thinly sliced marinated artichoke hearts, pesto, and mortadella. A little anchovy punches up the savory flavor of each bite.

Recipe Facts

4.7

(3)

Active: 20 mins
Total: 20 mins
Serves: 4 servings

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Ingredients

  • 6 tablespoons (90ml) extra-virgin olive oil, divided, plus more as needed

  • 8 slices white country bread, about 1/4 inch thick each

  • 5 small oil-packed anchovy fillets, minced (about 1/2 tablespoon)

  • 3/4 pound (340g) fresh mozzarella, thinly sliced

  • 4 teaspoons (20ml) homemade or store-bought pesto sauce

  • 4 ounces drained marinated artichoke hearts (140g; about 2 whole hearts), very thinly sliced

  • 4 very thin slices mortadella (about 2 ounces)

Directions

  1. In a large skillet, heat 3 tablespoons oil over medium heat until it flows easily and coats the bottom of the pan. Working in batches if necessary, add bread and cook, swirling and moving the bread around for even toasting, until browned, about 3 minutes. Flip bread slices, add remaining oil, and continue to cook until browned on both sides, about 3 minutes longer. If working in batches, or if the pan dries out too much, add more oil as needed. Transfer toasted bread slices to a work surface. Wipe out skillet.

  2. Spread minced anchovy evenly on half the toasts, then top with mozzarella, pesto, artichokes, and mortadella. Close sandwiches.

  3. Transfer sandwiches to skillet and cook in a preheated 350°F oven until cheese is melted, about 5 minutes. Alternatively, transfer sandwiches to a toaster oven and bake at 350°F until cheese is melted. Serve right away.

This Recipe Appears In

Nutrition Facts (per serving)
674 Calories
51g Fat
31g Carbs
24g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 674
% Daily Value*
Total Fat 51g 65%
Saturated Fat 15g 74%
Cholesterol 66mg 22%
Sodium 1334mg 58%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 24g
Vitamin C 2mg 12%
Calcium 450mg 35%
Iron 3mg 16%
Potassium 252mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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