Baked mortadella, provolone and mascarpone sandwiches

AT A GLANCE

  • Serves 4 - 6 people

When it comes to the ideal sandwich to serve with drinks, chances are it will involve cheese and some kind of charcuterie. We've opted for mortadella and provolone with a thick spread of mascarpone for tang and creaminess. Pickled chillies provide piquancy and radicchio cuts through the richness.

  • 1 loaf schiacciata (30cm), halved (see note)
  • Extra-virgin olive oil, for drizzling
  • 150 gm mascarpone
  • 150 gm sliced mortadella
  • 4 jarred pickled green chillies, thinly sliced
  • 150 gm provolone piccante
  • ½ small head radicchio, leaves torn
01   Preheat a grill to high and preheat oven to 180C. Drizzle cut sides of schiacciata with olive oil and place cut-side up on an oven tray lined with baking paper. Spread the base with mascarpone, top with mortadella, green chilli to taste and drizzle with a little more olive oil. Layer provolone over top half of schiacciata, season to taste then grill both halves until mascarpone and provolone are bubbling (2-3 minutes). Remove from grill, top base with radicchio, sandwich with top, then slice into fingers and bake on oven tray until crisp (5-6 minutes). Serve hot drizzled with olive oil.
NoteSchiacciata, similar to focaccia, is available from select bakeries and delicatessens.

Topics:

SPRING, RADICCHIO, SNACK, MORTADELLA, PROVOLONE, TOASTIE, CHEESE, MORTADELLA

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES , CLAIRE DELMAR

Drinking Suggestion:

TANGY, DRY LAMBRUSCO. , suggested by MAX ALLEN

FEATURED IN

Sep 2016

Sep 2016

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