This Italian mortadella sandwich with pesto, creamy burrata (stracciatella), provolone, fresh tomato, and balsamic glaze is a deli-style sub with a gourmet twist. Layered, rich, and made for an easy but elevated bite.
See how easy it is to make this Italian mortadella sandwich with pesto and burrata in this quick video…
WHY YOU’LL LOVE MY ITALIAN MORTADELLA SANDWICH WITH PESTO & BURRATA
- It’s a quick, no-cook sandwich that still feels gourmet and restaurant-worthy.
- Every bite is layered with creamy burrata, herby pesto, and rich mortadella-style deli flavor.
- It’s easy to assemble and perfect for sharing, picnics, or an elevated lunch at home.
MORTADELLA VS BOLOGNA
So what’s the difference between mortadella and bologna?
Mortadella = authentic Italian cured pork (what people expect in an “Italian deli sandwich”).
Bologna = American version derived from mortadella, but seen as more “deli / nostalgic / budget”.
Either will work for this recipe!
WHAT IS STRACCIATELLA?
Stracciatella is the creamy, soft filling inside burrata made of shredded mozzarella mixed with fresh cream.
You can substitute burrata that is sliced open for this recipe (2 balls of burrata will work!)
INGREDIENTS
- 1 large loaf bakery bread (or focaccia)
- ¼ cup pesto (see my recipe for homemade pesto or use store-bought)
- ¼ cup burrata filling (stracciatella)
- ¼ tsp fresh cracked black pepper
- 1 tsp balsamic glaze
- 1 Roma tomato, thinly sliced
- ½ lb bologna, thinly sliced
- 4 slices provolone cheese
- 1 tsp olive oil (for brushing top bread)
HOW TO MAKE AN ITALIAN MORTADELLA SANDWICH WITH PESTO & BURRATA
Here’s the step-by-step recipe…
(scroll to the bottom of the page for a printable recipe)
Step 5 – Use 4 toothpicks to hold everything together. Cut into 4 servings and enjoy.
De-licious!
Also try these pull-apart Italian sub sliders…
TIPS FOR MAKING THE BEST ITALIAN MORTADELLA SANDWICH
- Assemble right before serving to keep the bread crisp and prevent it from getting soggy.
- Spread pesto evenly on the bread first to act as a flavorful barrier between the fillings and the loaf.
- Layer gently but loosely (don’t pack it tight) so you get those airy, deli-style bites in every slice.
WHAT TO SERVE WITH A MORTADELLA SANDWICH
- Salad: Healthy Greek Pasta Salad
- Side: Smoked Wings on the Traeger
- Dessert: Frozen Chocolate Covered Blueberries
Also try this delicious Fruit Salad with Burrata…
Can’t wait to hear what you think!
I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!
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Italian Mortadella Sandwich with Pesto & Burrata
Video
Equipment
Ingredients
- 1 large loaf bakery bread or focaccia
- ¼ cup pesto homemade or store-bought
- ¼ cup burrata filling (stracciatella)
- ¼ tsp black pepper fresh cracked
- 1 tsp balsamic glaze
- 1 Roma tomato thinly sliced
- ½ lb mortadella (bologna) thinly sliced
- 4 slices provolone cheese
- 1 tsp olive oil for brushing top bread
Instructions
- Slice the loaf in half horizontally. Hollow out the center, leaving a 1–2 inch thick shell to hold all the fillings.
- Add ¼ cup pesto to the bottom half of the bread and spread evenly. Spoon in ¼ cup stracciatella (burrata filling) over the pesto. Season with cracked black pepper. Add a drizzle of balsamic glaze. Add thinly sliced Roma tomato.
- Layer folded slices of bologna for texture and air pockets, then top with provolone slices.
- Brush the top half of the bread with olive oil and place it over the fillings.
- Use 4 toothpicks to hold everything together. Cut into 4 servings and enjoy.
Notes
- Assemble right before serving to keep the bread crisp and prevent it from getting soggy.
- Spread pesto evenly on the bread first to act as a flavorful barrier between the fillings and the loaf.
- Layer gently but loosely (don’t pack it tight) so you get those airy, deli-style bites in every slice.
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