Bourdain’s Mortadella Sandwich

The King of Cold Cuts.

Full Recipe Video:

Servings: 1

Ingredients:

• 1/4 lb. sliced mortadella (sliced very thin)

• 3 slices white American cheese (or provolone)

• 1 brioche bun

• 1 tbsp. butter

• Pepper to taste

Using a large nonstick frying pan on medium heat, you want to make 3 piles of mortadella in your pan. Each pile should have 3 slices of meat - in total, 9 slices of mortadella divided into 3 piles.

The mortadella is going to cook in it’s own fat. Cook each pile until golden brown on one side (1-2 mins), then flip each pile with a spatula and cook the same amount on the opposite side. Add a sprinkle of pepper to each pile of meat to taste (optional).

While your meat is cooking on the flip side, place a single slice of cheese on each pile, then cover your pan with a lid while the cheese melts.

Once your cheese is melted, spatula each pile onto a plate, then stack the piles on top of each other.

Add butter to pan. Once melted, toast your bun (top and bottom) face down in the pan until golden brown and lightly toasted.

Slide your stacked mortadella and cheese onto your bun. Cut in half and enjoy.

Notes:

We love a classic slice of American cheese on this sandwich because, let’s face it, nothing melts better. However, sliced provolone would work great as well.

In our opinion, the key to really enjoying mortadella to the fullest is getting it sliced very thin. When we go to the deli, we tell them, “sliced paper thin.” It’s so salty and rich, too thick of a slice can be overkill.

Also, we strongly suggest not adding salt to this sandwich. Between the mortadella, cheese, and buttered bun, you will be salty enough!