Celebrity Sandwich with Andrew McConnell

Spicy. Soft. Italian. Salami! Andrew McConnell shows us how to make his Fitzroy Continental roll.

Celebrity Sandwich

Watch some of your favourite chefs whip up a sandwich in their own kitchen - and follow along to make it yourself!

7 minutes

"The key to this sandwich is structural integrity. When you’re building it, take the time to lay the ingredients evenly across the roll, spreading the ingredients all the way to the edge of the roll, rather than piling everything in the middle. That’s the difference, I think, between a good mouthful and a great one.

The whipped ’nduja is something we’ve just started selling at our Meatsmith butcheries. We take ’nduja (the brick-red spreadable chilli salami from Calabria), and whip it to make it even more spreadable. It gives the sandwich a rich spiciness. If the delis and butcheries near you don’t stock ’nduja, you could add some pâté and some pickled hot chillies instead, or just use more mustard butter."

Fitzroy Continental roll


  • 1 ciabatta roll (I’ve used Baker Bleu)
  • 2 thick slices of honey-roasted ham
  • 2 slices of pistachio mortadella
  • 2 tsp good unsalted butter, at room temperature
  • 1 tsp Dijon mustard
  • 2 slices of provolone cheese
  • 1 pickle, sliced
  • 1 1/2 tbs whipped ’nduja, optional


  1. Prepare and arrange the sliced ingredients on a tray, all ready to go. Go so far as to line up your ingredients in the order of the final form. It makes construction more exciting that way
  2. In a small bowl, mix together the mustard and butter
  3. Quickly warm your roll in a toasted sandwich press or very hot oven for 1 minute. No more,  no less. A crisp roll is a beautiful thing. Ensure the roll is not too hot inside or the ingredients will melt and become a hot, wet mess.
  4. Slice the roll in half, spread the ’nduja on the base of the roll and butter the top half with all the mustard butter. (If you’re not using ’nduja, spread this side with mustard butter as well.)
  5. Evenly fold the ham over the ’nduja layer, then repeat with the mortadella. Next lay the cheese over the mortadella and finish with the sliced pickles.
  6. Close your sandwich. At this stage I like to place a dinner plate on the finished roll for exactly 1 minute. This helps the sandwich set, and means it’ll travel and eat much better.
  7. Slice the roll in half with your sharpest knife and devour.

About Andrew McConnell

Andrew McConnell is a Melbourne chef, restaurateur, author and columnist. Encompassing such celebrated establishments as Cutler & Co, Cumulus Inc, Supernormal, The Builders Arms, Marion, Gimlet, Meatsmith, and Morning Market, Andrew’s Trader House collection includes award-winning restaurants, bars, a pub, a grocer, and three butchery and wine stores. 


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