Anniversary Mortadella Melts With Fennel-Onion Jam Recipe

Name: Anniversary Mortadella Melts With Fennel-Onion Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces Swiss cheese, freshly grated; 2 tablespoons finely minced red onion; 2 tablespoons full fat good quality mayonnaise; 1/2 large or 1 small red onion, thinly sliced; 1/2 large or 1 small bulb fennel, cored, outer tough layers removed and thinly sliced; 1 sweet-tart apple, peeled and grated away from the core (I used a Gala); 2 tablespoons butter; 1 tablespoon fresh thyme leaves; 1 tablespoon apple cider vinegar; 1 tablespoon brown sugar, packed; salt and pepper, to taste; 4 slices mortadella (2 per sandwich, or more if you prefer); 4 slices rye bread, well buttered on what will be the outside of the sandwich

Servings: persons

4 ounces Swiss cheese, freshly grated
2 tablespoons finely minced red onion
2 tablespoons full fat good quality mayonnaise
1/2 large or 1 small red onion, thinly sliced
1/2 large or 1 small bulb fennel, cored, outer tough layers removed and thinly sliced
1 sweet-tart apple, peeled and grated away from the core (I used a Gala)
2 tablespoons butter
1 tablespoon fresh thyme leaves
1 tablespoon apple cider vinegar
1 tablespoon brown sugar, packed
salt and pepper, to taste
4 slices mortadella (2 per sandwich, or more if you prefer)
4 slices rye bread, well buttered on what will be the outside of the sandwich

1
In a small bowl, mix the Swiss cheese, diced red onion and mayonnaise to make a Swiss cheese spread. This can be made and kept in the fridge for up to 5 days.
2
In a medium sauce-pan with a lid, melt 2 tablespoons of butter over medium heat. To the melted butter, add the sliced red onion, fennel and thyme leaves. Cover and cook low and slow until soft and caramelized, about 15 minutes, stirring frequently.
3
To the fennel and onion, add the grated apple, apple cider vinegar, and brown sugar and stir to combine. Cook another 3-5 minutes on medium-low heat to meld all of the flavors. Salt and pepper to taste. This jam can be made ahead and kept in the fridge for up to a week.
4
For sandwich assembly and cooking: place half of the cheese spread on the un-buttered side of a slice of rye bread, top with 2 slices mortadella and finally half of the fennel-onion jam and cap with another slice of rye, buttered side out. Repeat for the second sandwich. Heat a lightly-buttered non-stick griddle or grill pan over medium-low heat and cook the sandwiches so that the bread is crisp on the outside and the cheese spread is melty. This is best done low and slow so that the insides are warm and the cheese melts without the bread burning. My husband is the sandwich griller in my house and he recommends 10 minutes per side on 4/10 heat on the stovetop.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 ounces Swiss cheese, freshly grated, 2 tablespoons finely minced red onion, 2 tablespoons full fat good quality mayonnaise, 1/2 large or 1 small red onion, thinly sliced, and more.

Yes, Anniversary Mortadella Melts With Fennel-Onion Jam falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Anniversary Mortadella Melts With Fennel-Onion Jam

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