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: This is the key ingredient to this sandwich. Look for really good, sliced-to-order meat, ideally from a good Italian market. You will need about 6 slices per sandwich (sliced very thin).

Even though many of the world's most respected culinary masters can whip out some pretty impressive techniques in the kitchen ...

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

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’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.

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 ...

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 ...

Or for a slightly more attainable goal, carpe mortadella — after all, it’d be a true shame not to seize a good sandwich from time to time. What: Mortadella sandwich, $13 with salad or chips.

Roegels makes his version of a mortadella sandwich with a buttered-and-toasted burger bun topped with mayonnaise, provolone cheese and his thinly sliced mortadella piled to a good half-inch thickness.