Fried Mortadella Sandwich Recipes

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GIANT MORTADELLA SUB



Giant Mortadella Sub image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

1 long sub roll or baguette (about 2 feet long), halved
1/3 pound sharp provolone, sliced medium
1 pound mortadella, sliced very thin
1 head iceberg, shredded thin
1 container French fried onions
Cherry Pepper Aioli, recipe follows
1 cup mayonnaise
1/4 cup cherry pepper relish
2 tablespoons Dijon mustard
1 teaspoon granulated garlic
1 teaspoon minced chives

Steps:

  • On the bottom half of the sub, arrange the cheese, then ribbons of thin mortadella, then the lettuce and then the fried onions. On the top half of the bun, spread a generous schmear of the Cherry Pepper Aioli.
  • Combine the mayonnaise, cherry pepper relish, mustard, garlic and chives in a medium bowl and stir until well blended.

FRIED MORTADELLA AND SALAMI SLIDERS



Fried Mortadella and Salami Sliders image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 15m

Yield 8 sliders

Number Of Ingredients 7

6 ounces mortadella (in 2 thick slices)
8 slider rolls, split
1/4 cup stone-ground mustard
Dill pickle chips, for topping
Potato chips, for topping
6 ounces Genoa salami (in 2 thick slices)
4 thick slices havarti cheese

Steps:

  • Heat a large nonstick skillet over medium-high heat. Fry the salami until it begins to get crisp and render some fat, 2 to 3 minutes; flip it and top with 2 slices of havarti. Cook until the cheese melts, 2 to 3 minutes. Remove from the pan and quarter each piece; set aside. Repeat the process with the mortadella and the remaining cheese.
  • Smear the rolls with the mustard. Layer a slice each of fried salami and mortadella, some pickles and a few potato chips on the rolls.

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  • In a large non-stick or cast-iron skillet over medium heat, or using a toaster, toast the bread, flipping once until it is slightly browned and pale golden, about 5 minutes.
  • When the bread has finished toasting, remove the bread and put the mortadella slices in the skillet, making sure they’re not touching (you may need to do this in two batches). 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.


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