Our take on Anthony Bourdain's Fried Mortadella sandwich, of course using our Pork Ewe Deli Mortadella which is made in the classic Bologna style, free-range and Australian made. We also use a fresh buffalo cheese made locally!
Makes two sandwiches.
Ingredients
4 slices of thick cut sourdough bread
Plenty of good quality unsalted butter
French seeded mustard
16 slices of mortadella
Burraduc buffalo mozzarella 2 x 110g balls, SLICED
Method
Heat a fry pan over a medium heat, preheat the oven to 200.
Add the mortadella to the fry pan in piles, the fat will release out of the meat, once it is starting to crisp flip and fry on the other side.
Butter the outer and inner of each bread slice and once the Mortadella is ready start to pile onto one side of the bread. Add a thin layer of mustard to the other bread inner and add the mozzarella.
Put the sandwich together and add back to the fry pan, flip once gold and toasted. Finish the sandwich in the oven until the cheese is melted through.
Enjoy with a glass of sparkling Pignoletto1