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Fried Mortadella Sandwich

Olympic Provisions in Portland, Oregon (107 SE Washington St., 503-954-3663;

Tuesday, June 01, 2010
Makes 2 Sandwiches.


  • 6 slices mortadella, 1/8-inch-thick each
  • 2 brioche buns, sliced horizontally
  • 4 large tender escarole leaves
  • Splash of olive oil
  • Squeeze of fresh lemon juice
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard


  1. In a large skillet over medium-high heat, cook the mortadella slices, flipping once until nicely browned, about 2 minutes per side. Warm the buns in a toaster oven or under the broiler. Dress the escarole with olive oil and lemon juice and add salt and pepper to taste. Spread 1/2 tablespoon mayonnaise on each bun half and 1/2 tablespoon mustard on each bottom half. Top with 3 slices of mortadella, 2 escarole leaves, and bun tops.
Photograph by Lucas Zarebinski
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