Anthony Bourdain's Favorite Sandwich

[CriticalStinker]

I've heard about it before, and lately have been seeing people say they tried it with glowing reviews.            

It's so simple, just a few ingredients. Soft roll, fried mortadella, provolone, mayo, Dijon mustard. Oh, and butter to toast the roll.

Well, I can see why it had such an impact on the late Tony. It's simple, cheap, rich, luxurious, and just an all around comfort food.

If you haven't had it, I recommend you go out and get the stuff for it. The soft sandwich roll is a must for this, and toasted in the pan with butter before you fry the mortadella. The mortadella will probably be the tricky part for a lot of people to get in the states outside New England. Only place that has it that I'm aware of is BJ's.

[Raptured]

OG Mortadella was made with horse meat iirc.   I had some in the 80s brought back from Little Italy NY.  It was delicious.  Not sure if was horse or not but I felt compelled to gallop at times...

[Good Bacteria]

OG Mortadella was made with horse meat iirc. 

The consumption of horse, dog or cat really bothers me. Those animals will save your life and live along side humans so symbiotically. Its like cannibalism to me in comparison. That's how strongly I feel about our direct connection to certain animals. Its a betrayal to me. I feel like if i consume that flesh, they'll know that I did.

Not trying to be overly dramatic, but I guess I don't possess the disconnect to eat my friends. (shrugs)

Definitely going to give that sammy a try. Thx OP.

[UltraBudgie]

That sounds like an okay sandwich.

Don't skimp. This is what it should look like:



https://grilledcheesesocial.com/2022/05/...-sandwich/

(Why is there a web site for things made with cheese? Regardless, bookmarked.)

Here is the recipe, from his 2016 cookbook, Appetites:

I was introduced to this monster of deliciousness at Bar do Mané, in São Paulo, the Mercado Municipal of all of Brazil. It is, I gather, a rite of passage for visitors to the city—a beloved heap of oozing awesomeness, a reflection (or mutation?) of Brazil’s proud and powerful Italian dimension. They sure as hell don’t have this in Italy. But maybe they should.

Serves 2 to 4

1 pound thinly sliced mortadella
Scant tablespoon canola oil
2 lightweight sourdough sandwich rolls or kaiser rolls, sliced as for a sandwich
4 tablespoons Mayonnaise or store-bought mayonnaise
2 tablespoons Dijon mustard
4 slices provolone cheese
Salt and freshly ground black pepper to taste

Heat a large griddle pan or cast-iron skillet over high heat. Divide the slices of mortadella into four mounds, restacking and folding some of the slices to create some air pockets among the meat. Heat the oil on the griddle until nearly smoking, then add the mounds of meat, working in batches if necessary, pressing down with a spatula to sear the outside slices and keep the inside juicy, and carefully turning so that both sides get seared.

While the meat cooks, warm the rolls briefly on the griddle, then use a butter knife to spread the inside of each roll with the mayonnaise and mustard.

Top the hot meat with the cheese while it’s still cooking, and let warm for 30 to 60 seconds. Place two mounds of meat between each of the rolls, season with salt and pepper and serve immediately with cold beer.

[DontTreadOnMe]

ummmmmmm....looks and sounds great!


Lots better than a baloney sandwich 

[FlyersFan]

I can't have gluten anymore.
Man ... I miss bread and sandwiches! 
ARGH!