Mortadella & Egg Sandwich

Name: Mortadella & Egg Sandwich
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

12 ingredients

1 steps

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

Directions

1

{"0":"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.","6":"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.","8":"4. Wipe pan clean. Swirl in remaining oil. Once hot, add brioche slices. Fry until golden, 1-2 minutes.","10":"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"}