Fried Mortadella Sando

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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 581kcal

Ingredients

Cucumber Water

  • 8 slices Cucumber
  • 24 oz Water
  • Ice cubes

Fried Mortadella Sando

  • 1 TBSP Extra-virgin olive oil
  • 8 oz Deli mortadella
  • 2 slices Provolone cheese
  • 2 Brioche buns
  • 2 TBSP Mayonnaise
  • 2 TBSP Dijon mustard

Carrots and Hummus

  • 1/2 cup Carrots peeled and cut into sticks (or use baby carrots)
  • 1 cup Hummus
  • 2 Pickle spears
US Customary - Metric

Instructions

  • For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
  • Cook the Mortadella: Heat a large frying pan over medium heat and add olive oil. Place the slices of mortadella in the pan. Fry until crispy on both sides.
  • Portion and stack the pieces of crispy mortadella on top of each other in the pan and top with provolone cheese.
  • Add a splash of water (about 1 tsp) to the pan and cover with a lid to create steam. Let it cook until the provolone cheese is melted, about 1 - 2 minutes.
  • Toast the buns.
  • Spread mayonnaise on the bottom half of each toasted bun. Spread dijon mustard on the top half of each toasted bun. Place the stack of mortadella and melted provolone cheese on the bottom bun. Top with the mustard-spread bun half.
  • Serve the fried mortadella sando with carrots and hummus, pickle and cucumber water.

Nutrition

Calories: 581kcal | Carbohydrates: 45g | Protein: 20g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 1636mg | Potassium: 598mg | Fiber: 11g | Sugar: 6g | Vitamin A: 5709IU | Vitamin C: 5mg | Calcium: 323mg | Iron: 5mg

Fried Mortadella Sando

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2
Calories 581 kcal

Ingredients
 
 

Cucumber Water

  • 8 slices Cucumber
  • 24 oz Water
  • Ice cubes

Fried Mortadella Sando

  • 1 TBSP Extra-virgin olive oil
  • 8 oz Deli mortadella
  • 2 slices Provolone cheese
  • 2 Brioche buns
  • 2 TBSP Mayonnaise
  • 2 TBSP Dijon mustard

Carrots and Hummus

  • 1/2 cup Carrots peeled and cut into sticks (or use baby carrots)
  • 1 cup Hummus
  • 2 Pickle spears

Instructions
 

  • For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
  • Cook the Mortadella: Heat a large frying pan over medium heat and add olive oil. Place the slices of mortadella in the pan. Fry until crispy on both sides.
  • Portion and stack the pieces of crispy mortadella on top of each other in the pan and top with provolone cheese.
  • Add a splash of water (about 1 tsp) to the pan and cover with a lid to create steam. Let it cook until the provolone cheese is melted, about 1 - 2 minutes.
  • Toast the buns.
  • Spread mayonnaise on the bottom half of each toasted bun. Spread dijon mustard on the top half of each toasted bun. Place the stack of mortadella and melted provolone cheese on the bottom bun. Top with the mustard-spread bun half.
  • Serve the fried mortadella sando with carrots and hummus, pickle and cucumber water.

Nutrition

Calories: 581kcalCarbohydrates: 45gProtein: 20gFat: 37gSaturated Fat: 8gPolyunsaturated Fat: 13gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 19mgSodium: 1636mgPotassium: 598mgFiber: 11gSugar: 6gVitamin A: 5709IUVitamin C: 5mgCalcium: 323mgIron: 5mg
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