mortadella sandwich-header

Smokey’s Mortadella Sandwich

‘This mortadella sandwich! You have to try this!’ said an enthousiastic Panhoca

‘This mortadella sandwich! You have to try this!’ said an enthousiastic Panhoca. Our guide, who guided me through São Paulo during the famous churrascada BBQ festival for several days, pointed to Bar do Mané — a stall on the Mercado Municipal — where these ludicrously overloaded mortadella cheese sandwiches were being devoured by hordes of locals and tourists alike. At Panhoca’s recommendation were ordered a sandwich to share and a large bottle of beer. The hot pepper mustard packs a punch, so something to douse those flames is pretty wise. The incredible culinary experience of this sandwich has never left us, and with this Smokey remake you can have it, too. The Brazilians put at least 10 oz of mortadella on a single sandwich. It’s up to you how authentic you want to be, but you might want to cancel your dinner date.

The ingredients:

(serves 4)
Hot pepper mustard
  • 4 fresh chili peppers
  • 2 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 6 tbsp white wine vinegar
  • 2 oz (50g) mayonnaise
  • 2 oz (50g) mild mustard
  • 4 tbsp chipotle tabasco
  • 2 oz (50g) coarse mustard
  • salt and freshly ground black pepper
  • 21 oz (600g) mortadella with pistachio nuts, cut into thin slices
  • 4 tbsp olive oil
  • 7 oz (200g) cheddar, in slices
  • 4 rustic buns
  • 3 oz (75g) lamb’s lettuce


  • Cast iron skillet
  • (Hand) blender
  • BBQ with cover for indirect grilling
  • Handful of soaked oak, hickory, or apple wood chips
  • Tin foil

How to make:

Duration: prep ½ hour

Cooking: about 40 minutes

Finely chop the chili peppers, keeping the seeds if you like it spicy. Heat the olive oil in a small skillet and add the peppers, garlic, and white wine vinegar. Cook on low heat until the peppers and garlic have turned soft. In a bowl, mix the peppers, garlic, mayonnaise, mild mustard, and chipotle tabasco and use a (hand) blender to make a smooth paste. Stir in the coarse mustard and season with salt and freshly ground black pepper.

Prepare a BBQ with cover for indirect grilling and heat to 16 °C (320 °F). Wrap the soaked wood chips in tin foil, poke a few holes, and place in the hot coals.

Brush your mortadella slices with olive oil, then fold or crumple into 4 small packets and place them on the BBQ. Cover and smoke for 20 minutes, then generously layer on cheddar slices and leave to melt for about 5 minutes.


Meanwhile, slice open your buns and spread the Hot Pepper Mustard over them. Add the lamb’s lettuce and, when the cheese has melted, pour over the warm mortadella and serve immediately.

Items used for this recipe:

forged churrasco spies
Enkele spies
The Bastard - barbecue tongs Deluxe
The Bastard
Barbecue tongs Deluxe
Smokey premium charcoal
Smokey's Premium
Blend Charcoal
Tamahagane Chef's knife 150mm
Chef's knife
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