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Baked mortadella, provolone and mascarpone sandwiches

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.

By Emma Knowles
  • Serves 4 - 6
  • 5 mins preparation
  • 5 mins cooking
Baked mortadella, provolone and mascarpone sandwiches
Baked mortadella, provolone and mascarpone sandwiches

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.

Ingredients

  • 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

Method

Main
  • 1
    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.

Notes

Schiacciata, similar to focaccia, is available from select bakeries and delicatessens.
Drink Suggestion: Tangy, dry lambrusco. Drink suggestion by Max Allen

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  • Author: Emma Knowles