Treat yourself to this super-stuffed New Orleans-inspired sandwich from Chef Daniel Mezzolo. Go nuts and stack on the delicious fillings to build your perfect sandwich for dinner or for tomorrow's lunch.
300 grams mortadella, thinly sliced
100 grams provolone cheese, thinly sliced
8-inch diameter round Italian Loaf
1/2 cup green pitted olives
1/2 cup kalamata olives, pitted
1/4 cup capers
2 tablespoon minced garlic, divided
1 tablespoon lemon juice
1 tablespoon chopped parsley
1 tablespoon olive oil
to taste mayonnaise
to taste pickled eggplants in oil
Cut open your bun and take out some of the bread so there is more room for the fillings.
To make tapenade: In a mortar and pestle, mash together your olives, capers, olive oil, 1 tablespoon garlic, lemon juice and parsley, until smooth. Spread on bottom half of bun.
Layer provolone cheese on top of tapenade. Drape mortadella on top of cheese, layering all over bun.
Mix remaining garlic with mayonnaise and spread on as desired, top with pickled eggplant, close with second half of bun.
Wrap in plastic wrap and let rest for 20 minutes to absorb flavours.
Cut into 6 pieces, enjoy.
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