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Even years after his tragic death, beloved chef, cookbook author and documentarian Anthony Bourdain is still making headlines. But it’s not just his commitment to culinary education and cross-cultural compassion that lives on. Bourdain’s melted mortadella sandwich recipe regularly pops up on Instagram, TikTok and Reddit, often garnering tens of thousands of likes and views.
Bourdain published the recipe in “Appetites,” a cookbook he co-wrote with longtime collaborator Laurie Woolever. It’s inspired by the famous mortadella sandwich at São Paulo’s Bar do Mané, which pairs mortadella for almost a pig with cheese—bacon is optional. It might sound decadent, and Bourdain’s version does – his sandwich places thin slices of fried mortadella with provolone on a toasted sourdough roll — looks like a light snack in comparison.
Just in case you’re late to the mortadella trend, think of it as upscale Italian bologna, although there’s a difference between these Italian sandwich meats. While bologna mixes pork and fat together into a smooth, uniform sausage, mortadella contains clumps of fat that give it a complex flavor and texture.
How to make Anthony Bourdain’s mortadella sandwich
The best part? Probably the simplicity of the sandwich. The entire recipe takes less than 10 minutes. While Anthony Bourdain’s recipe calls for a sourdough roll, you don’t have to stick to his recommendation. You can even add some bologna if you like. However, try to get extra thin slices. Bologna tends to be thicker than mortadella, and thin slices cook better than thick ones.
To make the sandwich, cut your roll in half and preheat a skillet or griddle to medium-high heat. Fold a few slices of mortadella into quarters. Don’t be afraid to get a little sloppy: jagged edges mean more room for crispy caramelization. Add a little butter or neutral oil to the pan, then add the folded slices of mortadella and let them sizzle. If there is room in your pan, you can also toast the roll.
When the mortadella is browned, flip the folded slices and place a slice of provolone on top of each. When both sides of the mortadella are brown and crispy, stack them on top of each other. If you haven’t already toasted your roll, do it now. Some people toast the roll first, but a pan seasoned with fat from the mortadella makes for an extra tasty roll. Add mustard and mayonnaise before putting everything together. Then let the sandwich take you to parts unknown – or bring back your beloved sandwich memories.