MORTADELLA MONSTER
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Slice the roll in half horizontally. Spread the Jalapeno Honey Mustard on the lid only. Layer on the mortadella, muenster, peppers and lettuce. Close the lid and slice into halves or quarters, depending on who's hungry.
- In a small bowl, combine the mustard, honey and jalapenos. Use right away or store for up to a week in the fridge.
MORTADELLA AND FIG FOCACCIANINI
"Mortadella is the underdog of deli meats-it's so flavorful, especially when you pair it with a sweet fig spread," says Jeff.
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Make the fig spread: Bring the figs, 1 cup water, the balsamic vinegar and sugar to a simmer in a small saucepan over medium-low heat. Simmer until the figs rehydrate and the liquid reduces and thickens, about 15 minutes. Let cool. Once cool, place in a food processor and puree until smooth, 20 to 30 seconds.
- For the sandwich build: Preheat a griddle over medium-low heat or heat a panini press. Split 1 focaccia square in half. Place a thin layer of the fig spread on the inside of both halves. Place a couple slices of cheese on the bottom, then place one-quarter of the mortadella on top. Close the sandwich and lightly brush the outside of the sandwich with olive oil. Cook until golden and warm, about 4 minutes per side on a griddle or about 8 minutes total in a panini press. Repeat with the remaining ingredients.
- Cut each sandwich into quarters to make 16 pieces.
GIANT MORTADELLA SUB
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- On the bottom half of the sub, arrange the cheese, then ribbons of thin mortadella, then the lettuce and then the fried onions. On the top half of the bun, spread a generous schmear of the Cherry Pepper Aioli.
- Combine the mayonnaise, cherry pepper relish, mustard, garlic and chives in a medium bowl and stir until well blended.
CLASSIC ITALIAN SUB WITH ROASTED EGGPLANT
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Lay the eggplant slices on a baking sheet in a single layer and brush liberally with the Homemade Italian Dressing. Roast in the oven until cooked through and golden, 12 to 15 minutes.
- Build the sandwich on the rolls with the mozzarella first, then the salami, capicola, prosciutto, mortadella, roasted eggplant and top with the lettuce, tomato and a generous drizzle of the Homemade Italian Dressing. Serve while blasting Louis Prima.
- Place the vinegar, mustard, sugar, Italian seasoning, salt, pepper, garlic and shallots in a blender or food processor. While the machine is running, slowly drizzle the olive oil through the blender top or feed tube until the dressing is combined and emulsified. Adjust the seasoning if necessary; add more oil if you want it less acidic. Store the dressing up to 2 weeks in the fridge.
MORTADELLA AND FIG PIZZA BAGEL
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 15m
Yield 4 pizza bagels
Number Of Ingredients 6
Steps:
- Position an oven rack in the lower middle position and set the oven to high broil. Line a sheet pan with foil.
- Brush both sides of each bagel half with the olive oil. Schmear the fig jam on the top of each bagel half, crust to crust. Place on the lined sheet pan. Layer 2 slices of the fontina across the entire top of each bagel half. Next, sprinkle the diced mortadella over the cheese. Broil until the mortadella starts to crisp up and the cheese becomes bubbly, about 5 minutes. Once perfect, top with the giardiniera relish and serve!
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