Oh my goodness – this sandwich is absolutely heavenly!! I had never heard of mortadella until I read about it in the newspaper – and then came across it in a local supermarket!! I bought a packet of the Italian cured sausage in anticipation of making this incredible sandwich.
We hosted a play date after school, which turned into a spontaneous dinner invitation – as my husband was working late, I wanted to keep dinner simple, and thought it would be the perfect time to try out this recipe. I promptly assembled the sandwich ingredients and got to work. Such a fabulous evening – effortless and fun!!
There were so many layers in this delightful dish, that every bite tasted just a bit different – mouthfuls of wonderful deliciousness!! I am already looking forward to making it again!
MORTADELLA AND EGG SANDWICH
3 tablespoons olive oil
2 green bell peppers
1 tomato, sliced
salt and freshly ground black pepper
6 slices mortadella
1 onion, sliced
2 ciabatta rolls, sliced in half
4 tablespoons mayonnaise
4 slices gruyere cheese
6 pickle rounds
handful of arugula
Heat oven to 350F.
Heat oil in a pan, over medium high heat. Add peppers and fry until black on all sides, about 5 minutes. Transfer to a covered bowl. When cool enough to handle, peel and slice open. Scrape away seeds, stem and membrane.
Season tomato slices with salt and pepper.
Wipe pan clean and reduce heat to medium. Add mortadella slices and fry until crisp, about 1 to 2 minutes. Set aside. Add onions, and fry until lightly charred, 1 to 2 minutes. Set aside.
Crack eggs into pan. Fry until whites are just set, about 1 minute. Season with salt and pepper. Flip and cook until just sealed, about 20 seconds.
Place sliced ciabatta rolls in the oven, on the racks. Heat through, about 5 to 8 minutes.
To assemble sandwich, spread mayonnaise on each cut side of the roll, top 2 slices with mortadella, egg, cheese, onion, peppers, tomato, pickles and arugula. Top with second slice of ciabatta.
Recipe adapted from The Wall Street Journal, September 2012