My Take on AB’s Fried Morty Sandwich
- 9 thin slices Mortadella (½ oz each)
- 3 slices white American cheese
- 1 sesame seed bun
- 4 slices dill pickle
- 1 tbsp mayo
- 1 tbsp dijon
- Fry the mortadella. To a large frying pan over medium heat, make 3 piles of mortadella. Make sure you drape the mortadella so there’s folds and spaces in between each slice. Once the first side is nicely browned and caramelized, carefully flip each pile and repeat on the other side. When the second side is almost done frying, add a slice of cheese to each pile and let it melt, then stack the piles on top of each other and move to the side.
- Toast the bun. Put the top and bottom bun, cut-side down on the open area of the skillet and toast until golden brown. Add a spritz of oil under the bun halves if there’s not that much left from the mortadella (I had to). This will help it get golden.
- Assemble. Spread half the mayo and dijon onto the top bun, then the bottom bun. Top the bottom bun with pickles, then with your stack of cheesy fried mortadella and the top bun. Enjoy immediately!
- AB uses provolone, a Kaiser roll and no pickles in his version. You can use those instead if you’d like! Or, ya know, use anything you really love instead. 😋
- I used the Ayoh brand Dijonaise when I made this on Instagram and it was so good! It’s got extra pickle-y flavors if you’re into that.
- I used Martin’s “Big Marty’s” sesame seed bun, hellman’s mayo and Boar’s Head white American cheese at 1oz per slice for nutritional info.
Micronutrient Highlights
71% calcium, 63% vitamin B12, 41% vitamin B1, 39% selenium, 29% zinc, 27% vitamin K, 26% vitamin B3, 21% phosphorus
Main CourseAmerican, Italian