I love an antipasti sandwich and this one has some of my favorite ingredients: mortadella, fresh pesto, creamy mozzarella and fried capers (for a briny tang!) make for one incredibly easy, yet incredibly satisfying, sandwich.
- One 12-inch piece of ficelle or thin baguette bread
- 1/4 cup basil pesto
- 1/3 pound mortadella, thinly sliced
- 1/3 pound fresh mozzarella cheese, sliced 1/4 inch thick
- 1/8 teaspoon kosher salt
- 2 tablespoons fried capers*
Cut the ficelle in half horizontally.
Spread the pesto evenly on the inside of both sides of the bread. Fold the mortadella to fit the bread and shingle it along the bottom half of the bread. Tear the mozzarella slices into pieces on top of the mortadella. Season evenly with the salt and sprinkle with capers.
Close the sandwich with the top half of the bread and cut it to your desired sandwich length.
*To fry the capers, warm a half inch of grapeseed oil in a small sauce pan over medium heat. When hot, add the capers and fry until they open up and turn golden brown and crispy, about 2 to 3 minutes. Using a slotted spoon, remove to a paper towel-lined plate to drain.