Mortadella sandwich with pickled veggies and special sauce
Perfection in a sandwich: crunchy bread, delicate Mortadella, tangy pickled veggies and a special sauce.
Tools
Ingredients
Serving
6
Persian cucumbers
3
red onions
4
beets, roasted, peeled and cooled
15 sprigs
fresh dill
3 tsp
kosher salt
6 tsp
mustard seeds
6
garlic cloves, peeled & sliced
450 ml
vinegar
1,5 l
water
100 g
mayonnaise
30 g
ketchup
10 g
dijon mustard
1/2 tbsp
maple syrup
1/2 tsp
smoked paprika
1/8 tsp
salt
1/8 tsp
pepper
6
ciabatta breads
25 g
lamb's lettuce
18
mortadella slices
Step by step
Make the pickled vegetables: wash the cucumbers. Slice the cucumbers and beets. Peel the red onions, cut them in half and slice finely. Place the vegetables into separate pickling jars. Divide the kosher salt, mustard seeds, fresh dill and garlic slices between the three jars. In a jug, mix vinegar and water. Divide between the jars. Place in the fridge for a minimum of 24 hours.
Add mayonnaise, ketchup, mustard, maple syrup, smoked paprika, salt and pepper to the work bowl of the Cordless Food Chopper. Weigh out 50 g of pickled cucumbers and pat them dry. Add to the work bowl. Mix on speed 1 till the ingredients are just combined and the pickles are chopped.
Assemble the sandwiches: start with a layer of special sauce, add salad, pickled beets and cucumbers, a few slices of mortadella, pickled red onions and finish off with another layer of special sauce.