Fried Mortadella & Provolone Sandwiches
Ingredients
8 thick slices
Kowalski's Italian Round Loaf, divided
- toppings: mayonnaise and/or yellow mustard, to taste
2 tbsp. (approx.)
Kowalski's Unsalted Butter
16 oz.
thinly sliced Boar's Head Mortadella
6 oz. (8 slices)
thinly sliced Boar's Head Lower Sodium Provolone Cheese
Directions
- Spread desired toppings evenly on one side of 4 slices of bread; set aside.
- In an extra-large nonstick skillet, heat butter over medium-high heat until it bubbles.
- Loosely pile individual slices of mortadella in pan; cook and turn occasionally until mortadella is well browned and crispy on the edges (about 5 min.).
- Pile fried mortadella and cheese evenly on top of prepared bread; place remaining slices of bread on top.
- In the same pan used to cook the mortadella, cook sandwiches over medium-high heat (add a bit more butter to the pan, if desired). Cook on first side until bottom is dark golden-brown (about 2 min.); flip and repeat. If needed, reduce heat slightly and continue cooking, flipping occasionally, until sandwich is hot and bread is dark golden-brown.
- Cut each sandwich in half on the diagonal; serve immediately.
