Ingredients
Prep Time: 5 minutes Cook Time: 5 minutesPrep Time: 5 minutes Cook Time: 5 minutes
Servings: 1 sandwichServings: 1 sandwich
½ lb mortadella thinly sliced½ lb mortadella thinly sliced
1 tablespoon neutral oil1 tablespoon neutral oil
3 slices white american cheese3 slices white american cheese
1 regular kaiser bun1 regular kaiser bun
1 tablespoon mayo1 tablespoon mayo
1 tablespoon dijon mustard
Preparation
To begin, you'll first want to heat up a cast iron skillet over high heat. If you have a griddle function on your stovetop, that works, too! While it's heating up, it's time to prepare the mortadella.
Prep Mortadella: Since we're using a whopping ½ of meat on each sandwich, we'll begin by breaking it down into three piles. Bourdain recommends that there are air pockets in between the slices of meat so to do that, we'll be folding, clumping, and piling the mortadella slices on top of each other to create each pile.
Fry Mortadella: Once the cooking surface is hot and the meat piles are prepared, you'll quickly add some oil to the pan immediately followed by the piles of meat. Let the mortadella cook for a minute or two until it develops a golden, crispy crust.
Add Cheese: Then flip it over and cover each of the 3 piles of meat with a slice of cheese.
Toast Bun: Once the bottom is crispy, stack the piles on top of each other and get ready to toast the bun. Split the bun in half and place it, interior side down, on the pan. I recommend moving it around so that it soaks up all the little bits of oily goodness that are left in the pan. Once the bun is warmed through and develops a slight crust, it's time to remove it from the heat.
Build Sandwich: Smear one side with the mayo and one side with the mustard. Add the meat and cheese stakcs to the middle and close the sandwich up.Slice it down the middle and serve immediately.
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