Mortadella Sandwich with Green Olive Miso Dijonnaise
There’s something so comforting about mortadella—tender, supple, often with flecks of pistachio or black pepper—its skirts the line between the more elegant prosciutto and the playful nostalgia of bologna. And it makes the perfect filling for a simple sandwich. This dijonnaise spread has a hit of miso and the briny sweetness of green olives—and pairs perfectly with mortadella’s silky richness. While you technically can use any bread you like, focaccia’s tender chew is truly a match made in heaven and be sure to get your mortadella sliced paper thin to create this sandwich’s ruffled effect.
Serves 4
INGREDIENTS
½ lb. mortadella, thinly sliced
1 focaccia loaf
Green Olive Miso Dijonnaise
¼ cup Kewpie mayonnaise
1 tbsp Dijon mustard
½ tbsp whole grain mustard
½ tbsp white miso paste
¼ cup pitted green olives, diced
1 tsp lemon zest
Kosher salt and freshly ground black pepper
METHOD
In a bowl, combine Kewpie mayonnaise, Dijon, whole grain mustard, and miso and whisk until smooth. Fold in olives and lemon zest, then season with salt and pepper.
Cut focaccia evenly into 4 pieces, then cut each piece horizontally. Spread 4 slices with dijonnaise. Layer mortadella atop, gently folding the mortadella and giving a 1” overhang on two sides of the bread to create a ruffled effect. Top with remaining focaccia and serve.
Shop this recipe
The below contains affiliate links.
