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The Italian Panino

The Italian Panino

Learn how to make a traditional Milano sandwich with fresh pesto, mortadella, and artichokes.

The Italian Panino

Italian legend says that the gourmet sandwich or the “panino” was born in Milan, the city of fashion and quick lunches.

The Italian Panino

Some days before school, my Mama would stop in a panini shop, called “Triglia” and buy me a panino for that day’s lunch, which was always my favorite. I got my inspiration for this recipe from the delicious panino’s I would have when I was a young student.

My panino is made with fresh pesto, mortadella imported from Bologna, and artichokes packed in olive oil, which are true flavors of Italy. If you love cheese in your panino, you can add some provolone or mozzarella.

See Also
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Find my recipe for fresh baked ciabatta bread here.

Francesco Romano
Course Main
Servings 2 servings


  • 1 flat ciabatta bread sliced in half
  • 4 slices fresh Mortadella
  • 3 artichoke hearts packed in olive oil sliced
  • 2 tablespoon fresh or store-bought pesto
  • 2 fresh Romaine lettuce leaves
  • 1 pinch of salt
  • 1 pinch of pepper


  • Brush the inside of both sides of the Italian ciabatta bread with pesto. Start building the sandwich with 1 lettuce leaf, 4 slices of Mortadella, the artichokes and a light drizzle of their oil, sprinkle with salt and pepper and the other lettuce leaf.
  • Top with the other slice of ciabatta, cut in half and enjoy!


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