How to make a mortadella sandwich with Swiss cheese?
How to make a mortadella sandwich with Swiss cheese?
Directions. Add mortadella and cook until warmed through and slightly browned, 3 to 4 minutes. Spread each bun with 1 tablespoon spicy mustard. Layer with 2 slices Swiss cheese. Top with 1/4 of the mortadella and onion mixture and sprinkle with 1/4 of the fried potatoes. Top with 2 slices Asiago cheese. Repeat to make 4 sandwiches.
How to make mortadella with mustard on toast?
Fry the mortadella, flipping once, until both sides have a golden-brown glow, 3 to 5 minutes. Remove to a paper-towel-lined plate. Spread as much mustard as you like on one side of one or both slices of toast. Pile the mortadella slices on one slice of toast. Place the other slice of toast on top. Slice, if you like, and serve immediately.
How long do you cook mortadella in a skillet?
Place onion and pimiento peppers in the hot skillet; cook and stir until onion has softened, about 5 minutes. Add mortadella and cook until warmed through and slightly browned, 3 to 4 minutes.
What kind of sausage is mortadella made out of?
For those not in the know, mortadella is an emulsified sausage like bologna, made out of pork. But what makes it really special is that the emulsified sausage is mixed with cubes of pork fat, whole or chopped pistachios, and spices like black pepper and myrtle berry.
What kind of bread do you use for mortadella?
Use a good quality, crusty bread and toast well. I use ‘light’ mortadella in this recipe, but you could also use the regular version. Fold over each slice of mortadella, rather than layer on the sandwich. It gives a nice look and texture to the sandwich. Dab the banana peppers and roasted red pepper with a paper towel to remove excess moisture.
How to make mortadella focaccia with piquillo Jalapeno Mayo?
Add the two focaccia halves, cut-side down, and fry until golden brown and crisp, 3 to 5 minutes. 3. Spread the piquillo-jalapeño mayonnaise evenly onto the toasted slices. Layer one slice with the mortadella, pecorino, basil and parsley, and cover with the top half of bread.