lunch, sorted: truffle parm mortadella delight

new sandwich!

For the sauce:

• 3 tbsp ricotta

• 2 tbsp mayo

• 1/2 lemon zest

• 1/2 lemon juice

• 1 tsp olive oil

• 1/4 tsp salt

• 1/4 tsp pepper

For the quick pickled fennel:

• 1/4 cup finely sliced fennel

• 1 tbsp white wine vinegar

• 1/2 tsp salt

For the rest:

• 1 focaccia or ciabatta bun

• 1/4 cup pistachios

• 4 slices mortadella

• 1/2 tbsp honey

• truffle parm chips

• fresh parm

1. make your quick-pickled fennel

• to a small bowl, add thinly sliced fennel and toss with: 1 tbsp white wine vinegar, juice and zest of 1/2 lemon and 1/2 tsp salt.

2. make your sauce

• mix together 3 tbsp ricotta, 2 tbsp mayo, zest and juice of 1/2 lemon, 1/4 tsp salt, 1/4 tsp black pepper and 1 tsp olive oil. Mix and set aside.

• finely dice your pistachios now and leave them on the cutting board.

2. assemble

• toast your bun. Then assemble in this order:

  • bottom bun

  • sauce → dip in crushed pistachios to fully coat

  • mortadella in loose folds

  • pickled fennel

  • truffle parm chips

  • honey

  • fresh finely grated parmesan

  • the top bun with more sauce

• slice and serve with more chips

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• serrated chef’s knife

• microplane

• mandoline

• safety glove

• mixing bowl

• cutting board

Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!