Mortadella Egg Sandwich Recipes

FRIED MORTADELLA SANDWICH

Fried Mortadella Sandwich image

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

Ingredients

2 tablespoons olive oil, divided
4 cups diced potatoes
1 onion, sliced
1 cup diced pimiento peppers
1 pound sliced mortadella sausage
4 Italian-style hoagie buns, split lengthwise
¼ cup spicy brown mustard
8 slices Swiss cheese
8 slices Asiago cheese
1 tablespoon olive oil
8 eggs

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

MORTADELLA & EGG SANDWICH image

Categories Sandwich Egg Pork

Yield 2

Number Of Ingredients 12

Ingredients

3½ tablespoons olive oil
2 small (or 1 large) red peppers
2 (¼-inch thick) tomato rounds Salt and freshly ground black pepper
5-6 ounces thick-sliced mortadella
2 (¼-inch thick) onion rounds
1 tablespoon butter
2 eggs
4 thick slices brioche
2 tablespoons mayonnaise
4 slices Emmentaler cheese (or Swiss cheese)
6 pickle rounds
½ cup chopped crisp lettuce

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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