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Mortadella Moments

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These mortadella moments are a sophisticated yet simple snack, perfect for those seeking a high-protein treat that doesn't compromise on flavour. By using pillowy focaccia as a base and layering it with delicately draped, thinly sliced mortadella, you create a beautiful texture that feels far more indulgent than the effort required suggests. The addition of tangy, pickled peperoncini provides a sharp contrast to the rich meat, cutting through the saltiness with a welcome hit of acidity.

Ideal for casual entertaining or as a substantial afternoon pick-me-up, these savoury bites are incredibly versatile. You can prepare the focaccia squares in advance, then simply assemble the toppings just before your guests arrive to ensure the bread stays fresh and light. For a complete Mediterranean-inspired spread, serve these alongside some plump green olives and a glass of chilled sparking water.

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Ingredients for Mortadella Moments

  • 1 (8x8") piece of focaccia

  • Mayonnaise (for spreading)

  • 900g very thinly sliced mortadella

  • 16 peperoncini, halved or quartered if very large

How to make Mortadella Moments

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Holding a bread knife parallel to a cutting board, slice focaccia in half. Spread cut sides with mayonnaise and cut each half into 2" squares. Working one at a time, drape mortadella onto squares, top with peperoncini, and secure with skewers.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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