Park Bench Deli: Mortadella Hero

This scrumptious sandwich takes less than half an hour to put together - perfect for a weeknight meal or an unexpected visitor!

Posted on Jun. 14, 2017
By Editor

Prep 15 mins • Cook 5 mins • Serves 1-2

There are 5 other sandwich recipes on food&travel Jun-Jul 2017 issue. Get the magazine at newsstands, petrol stations, supermarkets and leading bookstores for S$5 bi-monthly, or download the e-version on Magzter or e-shopping.

Ingredients

  • for the mustard aioli
  • 116g mayonnaise
  • 1 tbsp dijon mustard
  • 1 tbsp whole grain mustard
  • 1 tsp honey
  • 2 cloves garlic, finely chopped
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • for the red wine vinaigrette
  • 2 tbsp red wine vinegar
  • ½ tbsp parsley leaves, finely chopped
  • ½ tbsp dijon mustard
  • 6 tbsp olive oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • to assemble
  • 1 hoagie roll, alternatively use French roll or focaccia bread
  • 2 tbsp mayonnaise
  • 2 tbsp mustard aioli
  • 6 slices (85 grams) mortadella, sliced
  • 2 slices (28 grams) provolone cheese
  • 2 slices (85 grams) beefsteak tomato, sliced
  • 20g iceberg lettuce, shredded
  • 2 tbsp red wine vinaigrette
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Method

Step 1

Prepare the mustard aioli. In a bowl, combine all the ingredients together and mix well, until well combined. Season with salt and pepper; set aside for later use.

Step 2

Prepare the red wine vinaigrette. In a bowl, combine all the ingredients, except for the olive oil. Slowly stream in the olive oil, whisking constantly until the dressing emulsifies. Season the mixture with salt and pepper; set aside for later use.

Step 3

Assemble the sandwich. Slice the bread in half and toast it. Open the roll and spread the mayonnaise evenly on the top and bottom layers, followed by the mustard aioli. Roll the mortadella slices into mini rolls and put it across the bottom, followed by provolone cheese and tomatoes. Spread the iceberg lettuce across the top, drizzle with red wine vinaigrette, then season with salt and pepper. Slice in half and serve immediately.

Recipe by Park Bench Deli | Styling by Michelle Yee | Photography by Calvin Tan

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