Makes 2 Sandwiches.
slices mortadella, 1/8-inch-thick each
brioche buns, sliced horizontally
large tender escarole leaves
Splash of olive oil
Squeeze of fresh lemon juice
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