FRIED MORTADELLA AND SALAMI SLIDERS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 15m
Yield 8 sliders
Number Of Ingredients 7
Steps:
- Heat a large nonstick skillet over medium-high heat. Fry the salami until it begins to get crisp and render some fat, 2 to 3 minutes; flip it and top with 2 slices of havarti. Cook until the cheese melts, 2 to 3 minutes. Remove from the pan and quarter each piece; set aside. Repeat the process with the mortadella and the remaining cheese.
- Smear the rolls with the mustard. Layer a slice each of fried salami and mortadella, some pickles and a few potato chips on the rolls.
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
BLFGT SANDWICH
Steps:
- Heat neutral oil in a shallow, heavy-bottom fry pan to 360 degrees F.
- Season both sides of the tomato slices with salt and set them aside on a paper towel lined plate to absorb some of the moisture.
- Place 1/2 cup flour in a shallow baking dish. In a separate, baking dish, whisk together the cornstarch, baking powder, baking soda, a pinch of salt, a few turns of black pepper, and remaining 1/2 cup flour. Then add the egg and the buttermilk and whisk to combine. In a third baking dish, combine the breadcrumbs with a pinch of salt and a few turns of pepper.
- Coat the tomato slices first in the plain flour. Then dip them in the batter, allowing any excess batter to drip off. Finally, coat them in the breadcrumbs. Fry the battered and breaded tomatoes for 2 minutes per side, until golden brown. Use a spatula or slotted spoon to transfer them to a cooling rack set over a baking sheet. Season them with salt and reserve.
- Fry bacon on a griddle until crisp and to desired doneness. Remove from the griddle onto a cooling rack set over a baking sheet. In the same griddle with the bacon fat, toast bread, flipping it over a few times to evenly distribute the bacon fat. Toast until crispy and golden brown.
- To make the schmear, combine mayo, herbs, salt, pepper, and lemon juice and whisk to combine. (This can be done in advance).
- Spread 1 tablespoon of mayo on each slice of bread. Top each side with 3 slices bacon, 2 slices tomato, 2 lettuce leaves, and other slice of bread. Slice in half and enjoy right away or wrap up for later. If wrapping, make sure the sandwich is cool before wrapping it up so it doesn't get soggy.
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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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- 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.
- Spread as much mustard as you like on one side of one or both slices of toast. Pile the mortadella slices on one slice of toast. Place the other slice of toast on top. Slice, if you like, and serve immediately.
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- For pickled onions: In large saucepan, combine all ingredients except onions. Bring to a boil; remove from heat. In heatproof container, place the onions. Pour hot liquid over onions; let cool. For aioli: In blender combine all ingredients except oil. Cover and blend on medium speed until smooth. Slowly stream in oil until it reaches a mayonnaise consistency. Season with salt if needed. Keep refrigerated. For sandwich: In saute pan, heat a few drops oil. Add 3 pieces mortadella and fry until golden brown; remove and repeat with remaining mortadella. Lightly toast focaccia in same pan; remove and set aside. In nonstick skillet, melt a little butter. Crack egg into skillet and slowly cook. Season with salt and pepper. Once cooked to the desired temperature, remove from heat and set aside. To serve, spread aioli on both sides of focaccia. Layer bibb lettuce on bottom; top with onions, mortadella and he cooked egg. Cover with top of focaccia.
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