Name: Mortadella sandwich with pickled onions and provolone
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 squares of focaccia (10cm each), cut in half horizontally; For spreading: softened butter; 12 thin slices mortadella; 8 thin slices provolone dolce; 1 bunch rocket leaves, trimmed; Pickled onions; 250 ml red wine vinegar (1 cup); 40 gm caster sugar; 5 thyme sprigs; 1 fresh bay leaf; 1 Spanish onion, thinly sliced on a mandolin

Mortadella sandwich with pickled onions and provolone

Australian Gourmet Traveller fast recipe for mortadella sandwich with pickled onions and provolone.

If you have very fresh focaccia there’s no need to toast the bread. Make it more of a meal by serving the sandwiches with a simple tomato salad.

Ingredients

4 squares of focaccia (10cm each), cut in half horizontally

For spreading: softened butter

12 thin slices mortadella

8 thin slices provolone dolce

1 bunch rocket leaves, trimmed

Pickled onions

250 ml red wine vinegar (1 cup)

40 gm caster sugar

5 thyme sprigs

1 fresh bay leaf

1 Spanish onion, thinly sliced on a mandolin

Method

Main

1.For pickled onions, combine vinegar, sugar, thyme, bay leaf and 100ml water in a saucepan over medium heat. Stir to dissolve sugar, then transfer to a bowl and set aside to cool slightly (5 minutes). Add onion and set aside to pickle (15 minutes).

2.Heat a char-grill pan over high heat, grill focaccia cut-side down in batches until golden (1-2 minutes), then spread with butter. Grill mortadella, turning once, until golden (1-2 minutes). Divide among focaccia bases, top with provolone, then pickled onions and rocket, sandwich with focaccia tops and serve.

Styling by Alice Storey

Styling by Rhianne Contreras

Ingredients

Method

Main

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