Pear and Mortadella Sandwiches
Pear and Mortadella Sandwiches
Open in full-screen mode

Pear and Mortadella Sandwiches

Preparation
15 MIN
Makes
10 small sandwiches
Partager

Ingredients

Preparation

  1. Spread the inside of the baguette with mustard. Drizzle with olive oil.
  2. Garnish the bottom half with the mortadella, pear and bocconcini.
  3. Close the sandwich. Wrap twine around the baguette at approximately 1 ½-inch (4 cm) intervals to make 10 small sandwiches. Slice the bread between the pieces of twine.

Note

If you’re making the sandwiches the day before, it’s best to choose a pear that browns less quickly, like the Asian pear, which is also very crunchy.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum