If there’s a food I’ve been craving the most this entire pregnancy, it’s sandwiches. I think I’ve already eaten more sandwiches in this 5 month period than I have for the entirety of last year, from pastrami to grilled cheeses 😂 And if there’s one sandwich I’ve been CRAVING but haven’t been able to enjoy because it’s on the no-no list, it’s an Italian sandwich chock full of deli meats and crisp lettuce.
Why are deli meats and lettuce not safe for pregnancy?
Deli meats and cold cuts like salami and lettuce have a risk of toxoplasmosis and listeria, which are extremely harmful to the baby. While the overall risk is low (there are about 1,600 cases in the US per year), it’s still always a risk and everyone has different comfort levels.
The risk is higher if you were to get a sandwich from a deli counter or restaurant, since you can’t guarantee how well the shop is washing the lettuce or how long that sliced meat has been sitting in the refrigerator. Technically cooked ham and mortadella should be safe, but even those have unfortunately seen cases of listeria outbreaks since there can be cross-contamination between cooked and uncooked meats at factories. So to play it on the safest side, I finally made it at home so I had full control of my own food safety by cooking the meats to kill any bacteria.
Even if you aren’t pregnant, this sandwich is soo good to make and you don’t have to worry about cooking the meat. Just slather on the Calabrian chili mayo, plus some of Molly Baz’s Ayoh Dill Pickle Mayo for an extra pop of acidity to really amp up the flavor.
I used mortadella, salami and ham, but you could also add some capicola, pepperoni, or prosciutto. I also ate it on a garlic herb focaccia from Bakehouse here in Hong Kong, but this would be delicious on a seeded roll or ciabatta too.
Pregnancy Safe Italian Sandwich
Ingredients
- 4 slices smoked ham
- 6 slices salami (I used spicy salami)
- 3-4 slices mortadella
- 2 tbsp mayo
- 1-2 tbsp Calabrian chili paste
- 1-2 tbsp Ayoh dill pickle mayo (substitute for chopped pickles)
- Focaccia, ciabatta, seeded roll, or bread of choice
- 4 slices provolone
- 1 tomato, sliced
- 4 leaves romaine, thoroughly washed and shredded
- 1-2 tsp extra virgin olive oil
- 2 tbsp red wine vinegar
Instructions
- Lay your deli meat slices in a sheet pan and air fry or bake at 350 F for 6-10 minutes until fully cooked through.
- Combine the mayo with calabrian chili paste to desired heat level.
- Spread both of the mayo spreads on your bread.
- Layer your cooked deli meats, provolone cheese, and tomato slices, seasoning the tomatoes with a touch of flaky sea salt if desired.
- Add the romaine lettuce and drizzle extra virgin olive oil and vinegar.
- Top with the other half of your bread and enjoy.
