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Mortadella is my favourite deli meat and it was always a staple in my house growing up. I have a few recipes on this channel that have mortadella and every time I get to use it, I am happy. A nice big pile of fried mortadella and thick cut fried provolone cheese, what more can you ask for. Can’t forget about the bomba mayo! Of course, that’s a must if you follow me. This sandwich is ridiculous and it’s one of those sandwiches that after you eat it, you’re done eating for the day.
FRIED MORTADELLA SANDWICH WITH PROVOLONE, PAN-FRIED PROVOLONE AND BOMBA MAYO
Recipe by Mark Calaminici | Food Loves Company
Serves 1
Ingredients
Bomba Calabrese sauce, to taste
Mayonnaise, to taste
½ tbsp. of unsalted butter
2 slices of thin (regular) sliced provolone dolce
1 slice of thick cut provolone dolce (1/4” thick)
125g mortadella, thinly sliced
1 Calabrese bun, toasted
Method
1. For the bomba mayo, combine bomba sauce and mayo, mix to combine and set aside in the fridge. Adjust the ratio to your tastes. I usually do a 2 to 1 ratio of bomba to mayo.
2. In a cast iron pan or frying pan on medium heat, add the thick cut provolone and leave to melt and fry for about 2-3 minutes. Flip and let the other side melt a bit. Try to do this while frying the mortadella.
3. In a large frying pan over medium-high heat, add butter. Drape the slices of mortadella in the pan trying not to keep them too flat. Fry for about 1-2 minutes on each side. While frying, divide the mortadella into four piles, while continuing to add mortadella to the pan and frying. Add provolone slices to two of the piles and leave the other two with nothing. Add your bread to the pan to toast and soak up any butter and rendered fat from the mortadella.
3. Lay toasted bun on work surface. Alternate mortadella piles, one without cheese and one with (4 piles per sandwich). Top with the thick cut fried provolone. Add a generous amount of bomba mayo on the top half bun. Enjoy!