Smokey’s Mortadella Sandwich
‘This mortadella sandwich! You have to try this!’ said an enthousiastic Panhoca
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.