Grilled Mortadella and Muenster Monster Sub (Jeff Mauro) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
1/3 cup mayonnaise |
2 tablespoons minced pitted oil-cured black olives |
1/2 teaspoon dijon mustard |
1 small clove garlic, minced or grated |
1/4 teaspoon honey |
kosher salt |
2 pounds mortadella, sliced about 1/8 inch thick |
6 ounces muenster cheese, thinly sliced |
1 24 -inch baguette |
2 beefsteak tomatoes, sliced |
2 cups shredded iceberg lettuce |
Directions:
1. Preheat a grill to medium high. Make the olive aioli: Mix the mayonnaise, olives, mustard, garlic and honey in a bowl. Taste and add salt if necessary.
2. Make a small cut on the edge of each slice of mortadella to prevent it from curling as it cooks. Grill the mortadella until marked, then flip, top with a slice of cheese and grill until the cheese melts, 1 to 2 more minutes. (You can also cook the mortadella in a large nonstick skillet over medium-high heat, about 3 minutes per side.)
3. Sandwich build: Split the baguette in half lengthwise and toast lightly on the grill. Schmear the olive aioli on the baguette top. Layer the cheese-topped mortadella on the baguette bottom. Top with the tomatoes, lettuce and the baguette top. Cut into individual sandwiches.
4. Photograph by Kang Kim
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