5. Drizzle the saba over the mortadella and close the sandwich. Pistachio Butter:-1/4 lb. soft butter-6 oz. pistachios, toasted-Half a teaspoon salt ...

Mortadella might look similar to a standard slice of bologna, but its silky-smooth, flavorful bite may just change the way you think of a simple deli sandwich. advertisement. Tasting Table.

Anthony Bourdain, the acclaimed chef, author, and television personality, was renowned for his adventurous spirit and profound appreciation for global culinary traditions. Throughout his ...

Bourdain’s 2016 cookbook Appetites features a recipe for a sandwich of pan-fried slices of mortadella (Italy’s god-level bologna), provolone, mustard, and mayo on a Kaiser roll.

One day, I looked up, and mortadella was everywhere. It’s always been on the menu at my go-to sandwich spots — Rocco’s Italian Deli and La Pecora Nera — but soon, it was also a topping on ...

At Roegels, the mortadella is made of leftover sausage trimmings, cured, then smoked at 175 degrees for as many as nine hours. Because it's such a hefty log of meat, the smokehouse's pitmasters ...

Bourdain, who died in 2018, is widely reported to have been a big fan of fried mortadella sandwiches, calling them a “beloved heap of oozing awesomeness” in his 2016 cookbook “Appetites: A ...