Fried Mortadella Sandwich Recipes
FRIED MORTADELLA SANDWICH
This isn't your ordinary fried bologna sandwich. Fry up authentic Italian mortadella with onions and peppers, layer it in a hoagie roll, and top with cheese, fried potatoes, and fried eggs.
Provided by Allrecipes
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degrees F (260 degrees C).
- Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir potatoes until browned and crisp, about 15 minutes. Set aside on a paper towel-lined plate.
- Place onion and pimiento peppers in the hot skillet; cook and stir until onion has softened, about 5 minutes. Add mortadella and cook until warmed through and slightly browned, 3 to 4 minutes.
- Spread each bun with 1 tablespoon spicy mustard. Layer with 2 slices Swiss cheese. Top with 1/4 of the mortadella and onion mixture and sprinkle with 1/4 of the fried potatoes. Top with 2 slices Asiago cheese. Repeat to make 4 sandwiches.
- Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes.
- Heat 1 tablespoon olive oil in a nonstick skillet over medium heat; cook eggs, 2 to 4 at a time if necessary, until whites are set but yolks are still soft, about 2 minutes per side. Place two eggs in each sandwich.
Nutrition Facts : Calories 775.5 calories, Carbohydrate 54.1 g, Cholesterol 269.2 mg, Fat 44.4 g, Fiber 3.8 g, Protein 38.6 g, SaturatedFat 18.7 g, Sodium 1736.3 mg, Sugar 4.4 g
MORTADELLA & EGG SANDWICH
Steps:
- 1. Heat 2 tablespoons oil in a medium pan over medium-high heat. Add peppers and fry until black on all sides, about 5 minutes. Transfer to a covered bowl. When cool enough to handle, peel and slice open. Scrape away seeds, stem and membrane. 2. Season tomato slices with salt and pepper. Wipe pan clean and reduce heat to medium. Add mortadella slices and fry until crisp, about 1 minute. Set aside. Add onions and fry until charred, 1-2 minutes. Set aside. 3. Add butter to pan. When hot, crack in eggs. Fry until whites are just set, about 1 minute. Season yolks with salt and pepper. Flip and cook until just sealed, about 20 seconds. Transfer to a plate. 4. Wipe pan clean. Swirl in remaining oil. Once hot, add brioche slices. Fry until golden, 1-2 minutes. 5. To assemble sandwich, spread mayonnaise over one side of each brioche slice. Top 2 slices with mortadella, egg, cheese, onion, peppers, tomato, pickles and lettuce. Top with second slice of brioche
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- 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.
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- Cut the focaccia into quarters and reserve three-fourths for more sandwiches later. Cut your piece of focaccia down the middle on the bias, split it open, and drizzle olive oil all over the inside of both sides of bread.
- Heat a large skillet and add olive oil to the pan. Once the oil is hot, add one-half of the focaccia and toast until golden and nice and crunchy. Just toast the one side, then remove to a plate, crispy side facing up. Repeat with the other half.
- Take one slice of mortadella, then add one slice of cheese. Then add another mortadella slice and a slice of cheese on top of that. Repeat until you have a stack of four slices of mortadella and three slices of cheese in between. Heat the meat pancake over medium heat until the cheese starts to melt. Leave warm and melty in the pan.
- Spread mayo over both sides of the toasted focaccia, followed by the mustard. Place the lettuce on the bun bottom and top that with the onion. Place the cheesy mortadella on top and finish with the bun top, then slice down the middle, exposing the layered cheesy goodness. Spear a dill pickle with a toothpick, then spear the top of a sandwich half. Repeat with the other sandwich.
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