The Mardi Gras

The Mardi Gras

This celebration of a sandwich isn’t just for Fat Tuesday. An amped up version of the classic muffuletta, turned oh so gooey grilled cheese, its stacked high with provolone, mozzarella, mortadella, ham, salami, olive and giardiniera salad and fried oregano.

Ingredients























Cooking Instructions

For cheese spread:


1

Place mascarpone, 1 1/2 cups of the mozzarella, oregano, lemon juice, 1/2 teaspoon of the salt and pepper into a food processor. Pulse a few times to combine, but do not puree. Set aside.


For olive salad:


1

In medium bowl, place black olives, green olives, giardiniera salad, red wine vinegar, 1/4 cup of the olive oil, remaining 1/4 teaspoon of salt and 1/2 teaspoon Italian seasoning. Stir gently to combine and set aside.


For sandwich assembly:


1

Heat grill pan to medium-high. Spread 1 tablespoon of cheese spread onto the bottom of each ciabatta roll and top with 2 slices of provolone. Place bottom buns on grill pan for 1-2 minutes to melt the cheese. Remove bottom buns from grill and place on a sheet pan. Top with 2 slices of mortadella, 4 slices of ham and 2 more slices of provolone. Place sandwiches under the broiler for 2 minutes until cheese melts. Remove from oven. 


2

Place 1/4 of the olive salad onto each sandwich, top with salami and the remaining 1/4 cup of mozzarella. Return sandwiches to broiler for 2 minutes.


3

In small sauce pan, heat remaining 3 tablespoons olive oil until simmering. Drop oregano leaves into oil and fry for 30-45 seconds. Remove oregano with tongs and drain on paper towels. Immediately sprinkle with sea salt.


4

Spread remaining cheese spread onto the insides of the top ciabatta buns. Sprinkle fried oregano on top of the sandwiches before setting the top bun in place. Grill sandwiches on medium-high heat for 2-4 minutes per side until cheese is melted. Remove from grill and serve hot.


Recipe Tip:
Any brand of Wisconsin mascarpone, mozzarella or provolone cheese can be used.

Ingredients























Cooking Instructions

For cheese spread:


1

Place mascarpone, 1 1/2 cups of the mozzarella, oregano, lemon juice, 1/2 teaspoon of the salt and pepper into a food processor. Pulse a few times to combine, but do not puree. Set aside.


For olive salad:


1

In medium bowl, place black olives, green olives, giardiniera salad, red wine vinegar, 1/4 cup of the olive oil, remaining 1/4 teaspoon of salt and 1/2 teaspoon Italian seasoning. Stir gently to combine and set aside.


For sandwich assembly:


1

Heat grill pan to medium-high. Spread 1 tablespoon of cheese spread onto the bottom of each ciabatta roll and top with 2 slices of provolone. Place bottom buns on grill pan for 1-2 minutes to melt the cheese. Remove bottom buns from grill and place on a sheet pan. Top with 2 slices of mortadella, 4 slices of ham and 2 more slices of provolone. Place sandwiches under the broiler for 2 minutes until cheese melts. Remove from oven. 


2

Place 1/4 of the olive salad onto each sandwich, top with salami and the remaining 1/4 cup of mozzarella. Return sandwiches to broiler for 2 minutes.


3

In small sauce pan, heat remaining 3 tablespoons olive oil until simmering. Drop oregano leaves into oil and fry for 30-45 seconds. Remove oregano with tongs and drain on paper towels. Immediately sprinkle with sea salt.


4

Spread remaining cheese spread onto the insides of the top ciabatta buns. Sprinkle fried oregano on top of the sandwiches before setting the top bun in place. Grill sandwiches on medium-high heat for 2-4 minutes per side until cheese is melted. Remove from grill and serve hot.


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