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A faithful recreation of Anthony Bourdain's legendary mortadella sandwich, featuring crispy stacks of fried mortadella, melted provolone cheese, and a classic combination of mayo and Dijon on a toasted Portuguese roll.
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Fold mortadella into three stacks and toast the bun. → Fry the mortadella stacks until crispy on both sides. → Add provolone to melt on top of each stack. → Sauce the bun and assemble the sandwich. → Press the whole sandwich in the pan to toast and serve.
Fold mortadella into three stacks and toast the bun. → Fry the mortadella stacks until crispy on both sides. → Add provolone to melt on top of each stack. → Sauce the bun and assemble the sandwich. → Press the whole sandwich in the pan to toast and serve.
A faithful recreation of Anthony Bourdain's legendary mortadella sandwich, featuring crispy stacks of fried mortadella, melted provolone cheese, and a classic combination of mayo and Dijon on a toasted Portuguese roll.
Separate the thinly sliced mortadella and fold them into three separate towering stacks.
Slice the Portuguese roll in half and toast it in the oven until slightly crispy.
Place the three mortadella stacks in a non-stick pan over medium heat. Fry until crispy on both sides.
Once the meat is crispy, place one slice of provolone cheese on top of each mortadella stack and let it melt in the pan.
Spread mayonnaise on one side of the toasted bun and Dijon mustard on the other side.
Using a heavy bacon press at the end is key to getting the signature flattened, toasted texture.
Mortadella should be sliced very thin to allow it to crisp up properly in the pan.
The Portuguese roll provides the perfect balance of a soft interior and a crusty exterior.
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