Pear and Mortadella Sandwiches

Pear and Mortadella Sandwiches

  • Preparation 15 min
  • Makes 10 small sandwiches
Featured in RICARDO Magazine (HOLIDAY 2015)



    • 1 soft baguette-style bread, halved lengthwise
    • Dijon mustard, to taste
    • Olive oil, to taste
    • 5 oz (150 g) sliced mortadella or baked ham (see note)
    • 1 ripe but firm pear, thinly sliced (see note)
    • 7 oz (225 g) bocconcini, drained and sliced (about 4 pieces each)
    • Butcher’s twine


Note from Ricardo

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.

Personal Note