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Mortadella sandwich with pickled onions and provolone

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2013

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