Pear and Mortadella Sandwiches
15 MIN
10 small sandwiches

Pear and Mortadella Sandwiches


  • 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


  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.


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.