Name: Mortadella sandwich with pickled onions and provolone
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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 red wine vinegar (1 cup); 40 gm caster sugar; 5 thyme sprigs; 1 fresh bay leaf; 1 Spanish onion, thinly sliced on a mandolin

Mortadella sandwich with pickled onions and provolone

Australian Gourmet Traveller fast recipe for mortadella sandwich with pickled onions and provolone.

Serves 4

Cook

30M

If you have very fresh focaccia there’s no need to toast the bread. Make it more of a meal by serving the sandwiches with a simple tomato salad.

Ingredients

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 red wine vinegar (1 cup)

40 gm caster sugar

5 thyme sprigs

1 fresh bay leaf

1 Spanish onion, thinly sliced on a mandolin

Method

Main

1.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).

2.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.

Styling by Alice Storey

Styling by Rhianne Contreras