Fried Mortadella Sandwich Recipes

GIANT MORTADELLA SUB

Giant Mortadella Sub image

Provided by Jeff Mauro, host of Sandwich King

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

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

Ingredients

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.
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