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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 banana peppers
  • 2 oz baby arugula
  • 3 tablespoons garlic vinaigrette
  • 1 lb thin-sliced Deli mortadella
  • 4 teaspoons extra-virgin olive oil
  • 8 slices provolone cheese (about 6 oz)
  • 8 slices Bakery sourdough bread (about 12 oz)
  • 8 tablespoons mayonnaise

Steps

    1. Slice onion very thinly; drain peppers. Combine onions, peppers, arugula, and vinaigrette; toss to coat. Divide mortadella into 4 portions sized for bread slices.
    2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Add oil and mortadella portions (in batches if needed); cook 1 minute on each side or until lightly browned. Top each portion with 2 slices provolone; 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 portion mortadella and cheese to 4 slices, then top with even amounts arugula mixture. Complete sandwiches with remaining 4 bread slices; serve.

Amount per ¼ recipe serving: Calories 1000, Total Fat 73g, Sat Fat 22g, Trans Fat 0g, Chol 110mg, Sodium 2240mg, Total Carb 51g, Fiber 2g, Total Sugar 2g, (Incl. 2g Added Sugars), Protein 37g, Vitamin D 0%, Calc 30%, Iron 30%, Potassium 4%