Mortadella Reubens with Lemon Aioli Recipe

Name: Mortadella Reubens with Lemon Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large egg yolks; 1 tablespoon fresh lemon juice; 1 tablespoon Champagne vinegar; 1 tablespoon Dijon mustard; 2 garlic cloves, crushed; 3/4 cup extra-virgin olive oil; Kosher salt; Pepper; Eight 1/2-inch-thick slices of sourdough bread; 4 tablespoons unsalted butter, softened; 8 ounces brie cheese, thinly sliced; 1 cup sauerkraut; 12 ounces thinly sliced mortadella; 2 tablespoons Dijon mustard; Pickles, for serving

Servings: persons

3 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon Champagne vinegar
1 tablespoon Dijon mustard
2 garlic cloves, crushed
3/4 cup extra-virgin olive oil
Kosher salt
Pepper
Eight 1/2-inch-thick slices of sourdough bread
4 tablespoons unsalted butter, softened
8 ounces brie cheese, thinly sliced
1 cup sauerkraut
12 ounces thinly sliced mortadella
2 tablespoons Dijon mustard
Pickles, for serving

1
Make the lemon aioli In a food processor, pulse the egg yolks, lemon juice, vinegar, mustard and garlic to blend.
2
With the machine on, slowly drizzle in the oil until incorporated.
3
Season with salt and pepper.
4
Make the sandwiches Preheat the oven to 375.
5
Spread one side of each bread slice with 1/2 tablespoon of the butter.
6
Arrange buttered side up on a baking sheet and toast until golden, 6 to 8 minutes.
7
Top 4 of the toasts with the brie, sauerkraut and mortadella.
8
In a small bowl, mix 1/4 cup of the aioli with the mustard.
9
Spread the mustard aioli on the remaining 4 toasts and close the sandwiches.
10
Bake until the mortadella is warm and the brie is melted, 8 to 10 minutes.
11
Serve with pickles and extra lemon aioli.

917

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 15 ingredients. The key ingredients include: 3 large egg yolks, 1 tablespoon fresh lemon juice, 1 tablespoon Champagne vinegar, 1 tablespoon Dijon mustard, and more.

Yes, Mortadella Reubens with Lemon Aioli 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 Reubens with Lemon Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions