Mortadella sandwich with pickled onions and provolone

AT A GLANCE

  • Serves 4 people

  • 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 (1 cup) red wine vinegar
  • 40 gm caster sugar
  • 5 thyme sprigs
  • 1 fresh bay leaf
  • 1 Spanish onion, thinly sliced on a mandolin
01   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).
02   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.

Topics:

ITALIAN, PROVOLONE, FAST, MORTADELLA, ROCKET, SANDWICH, AUTUMN, MAIN, FOCACCIA

Recipe:

ALICE STOREY

Photography:

DEAN WILMOT

Styling:

RHIANNE CONTRERAS , ALICE STOREY

FEATURED IN

Mar 2013

Mar 2013

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