Crispy Mortadella, Egg, and Cheese Sandwich
Updated: May 6, 2020
2 slices sourdough
4 slices mortadella
2 slices sharp cheddar
3 cornichons, sliced long (You can really use any pickle here. This is a rich sandwich that needs a little acid to balance it out. I like cornichons both because they are delicious and for the comedic value of tiny food)
1 tbsp mayo or Dijon mustard (This is optional. I like a wetter sandwich, even for breakfast. If you want to skip this, go right ahead)
1 tsp apple cider vinegar (you can also use white vinegar or a little water)
Black pepper, freshly ground
½ tbsp unsalted butter
Notes before you begin:
Mortadella is basically Italian baloney. It is salty, smooth, and a little sweet. It is delicious on its own, in a sandwich, or in this case, crisped in a pan.
This is a timeless formula for a breakfast sandwich — meat, egg, and cheese. You can substitute pretty much any of the components and not mess up the sandwich. Want to do bacon, egg, and American cheese on a kaiser roll? Go right ahead. How about sausage, egg, and Pepperjack on a potato roll? Sure, why not. I encourage you to experiment and find what you like!
This entire recipe comes together quickly. Have all of your ingredients ready before you begin.
Place the butter in a small, non-stick pan on medium heat and melt until it has stopped bubbling. Fold the mortadella slices in half and, two at a time, place them in the pan. Let them cook until they begin to get brown and crispy (3–5 minutes). Flip and repeat on the other side. The second side should cook for a little less time than the first side. Remove from the pan and place on a paper towel covered plate. Repeat with the other two pieces of mortadella. This step is kind of like cooking bacon. If you want it crispier, cook it for longer. Watch closely as mortadella is thin and this process goes quickly.
Crack the two eggs into the pan and, using the back of a fork or a plastic spatula, break the yolks and gently stir them in with the whites (if you do use a metal fork, be careful not to scratch the non-stick pan). Stir until the yolk has been evenly distributed across the whites. You should still see large pieces of white and yolk mixed in together. Cook until the bottom begins to firm up and you see the edges of the mixture are cooked (7–10 minutes).
While the eggs are cooking, put the sourdough slices in the toaster on medium-low. You do not want them to get brown, just a little crisp and warm.
Fold the egg in half as if you were making an omelette. You should leave some of the egg uncooked in the middle. This will allow them to continue cooking and not get dry as you add the cheese.
Add the two slices of cheese on top of the folded eggs. Throw the vinegar onto the pan and quickly cover. It will evaporate and steam will fill the pan, melting the cheese on top of the eggs. Leave the lid on the pan for 1–2 minutes. You can use white vinegar or water here, I just like the eggs getting some acid before taking them out of the pan.
Remove the eggs and cheese from the pan and place on the bottom slice of bread. Layer on the pickles and crispy mortadella, sprinkling salt and crack ing pepper to your liking. Spread mustard or mayo on the top slice and close the sandwich. Slice in half and enjoy!