Mortadella & Egg Sandwich Recipe

Name: Mortadella & Egg Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 31/2 tablespoons olive oil; 2 small (or 1 large) red peppers; 2 (1/4-inch thick) tomato rounds Salt and freshly ground black pepper; 5-6 ounces thick-sliced mortadella; 2 (1/4-inch thick) onion rounds; 1 tablespoon butter; 2 eggs; 4 thick slices brioche; 2 tablespoons mayonnaise; 4 slices Emmentaler cheese (or Swiss cheese); 6 pickle rounds; 1/2 cup chopped crisp lettuce

Servings: persons

31/2 tablespoons olive oil
2 small (or 1 large) red peppers
2 (1/4-inch thick) tomato rounds Salt and freshly ground black pepper
5-6 ounces thick-sliced mortadella
2 (1/4-inch thick) onion rounds
1 tablespoon butter
2 eggs
4 thick slices brioche
2 tablespoons mayonnaise
4 slices Emmentaler cheese (or Swiss cheese)
6 pickle rounds
1/2 cup chopped crisp lettuce

1
1. Heat 2 tablespoons oil in a medium pan over medium-high heat. Add peppers and fry until black on all sides, about 5 minutes. Transfer to a covered bowl. When cool enough to handle, peel and slice open. Scrape away seeds, stem and membrane.
2
2. Season tomato slices with salt and pepper. Wipe pan clean and reduce heat to medium. Add mortadella slices and fry until crisp, about
3
1 minute. Set aside. Add onions
4
and fry until charred, 1-2 minutes. Set aside.
5
3. Add butter to pan. When hot, crack in eggs. Fry until whites are just set, about 1 minute. Season yolks with salt and pepper. Flip and cook until just sealed, about 20 seconds. Transfer to a plate.
6
4. Wipe pan clean. Swirl in remaining oil. Once hot, add brioche slices. Fry until golden, 1-2 minutes.
7
5. To assemble sandwich, spread mayonnaise over one side of each brioche slice. Top 2 slices with mortadella, egg, cheese, onion, peppers, tomato, pickles and lettuce. Top with second slice of brioche

821

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 31/2 tablespoons olive oil, 2 small (or 1 large) red peppers, 2 (1/4-inch thick) tomato rounds Salt and freshly ground black pepper, 5-6 ounces thick-sliced mortadella, and more.

Yes, Mortadella & Egg Sandwich falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mortadella & Egg Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions