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Mortadella Melts on Sourdough
Recipes
Mortadella Melts on Sourdough
4 servings
25 minutes total

Ingredients

  • ¼ red onion
  • ½ cup hot (or mild) banana pepper rings
  • 2 oz baby arugula
  • 3 tablespoons garlic vinaigrette
  • 1 lb thin-sliced Deli mortadella
  • 8 slices Bakery sourdough bread (about 12 oz)
  • 4 teaspoons extra-virgin olive oil
  • 8 slices provolone cheese (about 6 oz)
  • ½ cup mayonnaise

Steps

    1. Slice onion very thinly; drain banana peppers. Combine onions, peppers, arugula, and vinaigrette; toss to coat. Divide mortadella into 4 portions sized to fit on bread.
    2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place oil and mortadella portions in pan, in batches if needed; cook 1 minute on each side or until lightly browned. Top each portion with 2 slices cheese; cover and cook 30 seconds or until cheese melts.
    3. Toast bread lightly. Spread 1 tablespoon mayonnaise on 1 side of each bread slice; add 1 mortadella and cheese portion to 4 slices, then top evenly with arugula mixture. Complete sandwiches with remaining 4 slices bread; serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 1020, Total Fat 73g, Sat Fat 22g, Trans Fat 0g, Chol 120mg, Sodium 2270mg, Total Carb 56g, Fiber 2g, Total Sugar 2g, (Incl. 2g Added Sugars), Protein 39g, Vitamin D 0%, Calc 30%, Iron 30%, Potassium 8%