Mortadella Monster 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.

GRILLED MORTADELLA AND MUENSTER MONSTER SUB



Grilled Mortadella and Muenster Monster Sub image

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Yield 8 servings

Number Of Ingredients 11

1/3 cup mayonnaise
2 tablespoons minced pitted oil-cured black olives
1/2 teaspoon dijon mustard
1 small clove garlic, minced or grated
1/4 teaspoon honey
Kosher salt
2 pounds mortadella, sliced about 1/8 inch thick
6 ounces muenster cheese, thinly sliced
1 24-inch baguette
2 beefsteak tomatoes, sliced
2 cups shredded iceberg lettuce

Steps:

  • Preheat a grill to medium high. Make the olive aioli: Mix the mayonnaise, olives, mustard, garlic and honey in a bowl. Taste and add salt if necessary. Make a small cut on the edge of each slice of mortadella to prevent it from curling as it cooks. Grill the mortadella until marked, then flip, top with a slice of cheese and grill until the cheese melts, 1 to 2 more minutes. (You can also cook the mortadella in a large nonstick skillet over medium-high heat, about 3 minutes per side.)
  • Sandwich build: Split the baguette in half lengthwise and toast lightly on the grill. Schmear the olive aioli on the baguette top. Layer the cheese-topped mortadella on the baguette bottom. Top with the tomatoes, lettuce and the baguette top. Cut into individual sandwiches. Photograph by Kang Kim

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