Table of Contents
- The Best Italian Mortadella Sandwich Recipe: How to Customize Your Own
- Traditional Mortadella Sandwich – What To Put In A Mortadella Sandwich
- How Do Italians Eat Mortadella Sandwiches?
- Best Bread For Mortadella
- How To Make The Best Mortadella Sandwich Recipe
- Similar Recipes on flaevor.com
- Recipe: The Best Mortadella Sandwich Recipe
The Best Italian Mortadella Sandwich Recipe: How to Customize Your Own
Originating in Bologna, mortadella has gained notoriety as one of Italy’s most beloved and exported cured meats. While it’s commonly enjoyed on charcuterie boards, as a pizza topping, or stuffed into pasta like ravioli or tortellini, one of the easiest ways to savor this delicious meat is within a classic mortadella sandwich recipe.
Traditional Mortadella Sandwich – What To Put In A Mortadella Sandwich
While some versions keep it simple and emphasise the quality of the ingredients, a traditional sandwich might consist of just two ingredients – thinly sliced, high-quality mortadella and provolone, ricotta or burrata cheese. A more sophisticated version might include a spread of mustard, green herb or pistachio pesto, fresh or sun-dried tomatoes, antipasti-style roasted red peppers or salad leaves.
How Do Italians Eat Mortadella Sandwiches?
Both of the above versions can be eaten as a cold mortadella sandwich or toasted to melt the cheese and add crunch to the bread. Giardiniera (an Italian relish made from pickled vegetables in vinegar or oil) is often served on the side or added to the inside of the sandwich along with the meat and cheese.
Best Bread For Mortadella
A great sandwich starts with quality ingredients and great bread. Without the right bread, the star ingredients inside the sandwich have no stage to shine on. Being quintessentially Italian, mortadella is often sandwiched between ciabatta or focaccia as they offer a good balance of soft and crunchy textures. So basically any high-quality bread with a chewy moist inside and firm or crispy outside is ideal.
How To Make The Best Mortadella Sandwich Recipe
Whether you want to keep it classic as mentioned above, or stack it up with a fusion of delicious ingredients, is your personal choice. Flaevour’s Epic Mortadella Sandwich is a twist on the Italian classic, both cold and hot, combining mortadella, British cheddar and French brie, butter-sauteed mushrooms, pickles, tomato and one of the best ingredients to add to any sandwich or burger – a crispy fried egg. The sandwich is topped with anchovy-stuffed olives as an homage to giardiniera, and as this sandwich was first invented in London, high-quality sourdough bread from Borough Market holds the whole thing together perfectly.
Similar Recipes on flaevor.com
Recipe: The Best Mortadella Sandwich Recipe
A twist on the classic Italian mortadella sandwich recipe with cheddar, brie, mushrooms, pickles, tomato, and a crispy fried egg
The Best Mortadella Sandwich Recipe
Ingredients
- 2 large slices of sourdough bread
- Butter
- 4-6 slices of Mortadella
- Sliced Cheddar and French Brie* (See Recipe Notes)
- 2-4 slices of tomato
- 2 large chestnut mushrooms
- 2 large crunchy lettuce leaves
- Squeeze of lemon juice
- 1 large pickled cucumber (salty, not sweet)
- 2 tbsp mayonnaise
- 1 heaped tsp Dijon mustard
- 1 egg
- 2 green olives stuffed with anchovies
Instructions
- Mix the mayonnaise and mustard together to make the sauce.
- Slice the mushrooms thinly. Heat a frying pan with a little butter and sauté the mushrooms with a pinch of salt until cooked through.
- In the same pan, add a dash of oil and fry the egg until crispy around the edges. Do not flip. Season with salt.
- Season the tomato slices with salt.
- Arrange all the sandwich ingredients around you. Toast the sourdough slices until golden brown. Spread one side of each slice with butter.
- Start building your sandwich: Divide the mayo-mustard between the two slices of bread. Then on the bottom slice, start with the lettuce, squeezing a little lemon juice over the leaves. Then layer the fried egg, sliced mortadella, fried mushrooms, cheddar and brie, pickle slices and finally the tomato slices. Top with the remaining piece of toasted sourdough.
- Skewer 2 olives. Slice the sandwich in half, stack the slices and pin together with the skewer so that the olives sit nicely on top.
Notes
To read about where Mortadella is made and how it’s produced, click here through to the official Mortadella Bologna website
