If there’s one thing I’ll never turn down, it’s a really good sandwich. Layered, salty, melty, maybe a little messy — the kind you need two hands to hold. And today we’re talking about a very particular one: the mortadella breakfast egg sandwich. This has all the elements of indulgence: a buttery bun with shattery, crisped cheese edges, smoky mortadella slices, a fried egg, and a tangy, creamy spread to tie it all together. It’s nostalgic and elevated all at once, and inspired by the iconic Anthony Bourdain mortadella sandwich — the kind of simple-but-perfect food he might have loved.
1 brioche bun, English muffin, or other bun of choice1/2 cup grated parmesan2-3 pieces of mortadella1 egg2 tsp mayonnaise1 tsp dijon mustard1 tsp ketchup2 tsp butter
Heat a large pan or skillet over medium heat. Sprinkle two small mounds of grated parmesan directly into the pan, about the size of your bun halves.
Place the cut sides of the bun on top of the cheese and cook until the parmesan melts, sizzles, and turns golden and crispy. Remove and set aside.
In the same pan, melt the butter. Add the mortadella slices and fry until they begin to curl and crisp at the edges. Push the mortadella to one side of the pan and crack in the egg, frying until cooked to your liking.
In a small bowl, stir together the mayonnaise, dijon mustard, and ketchup until smooth.
Spread the sauce over the crispy parmesan buns. Layer on the fried mortadella and top with the egg. Close the sandwich and serve immediately.
Enjoy!Weekly recipes sent right to your inbox
Want more recipes like this? Sign up for our newsletter
Nostalgia Meets Italy in a Sandwich
Growing up, I ate a lot of bologna sandwiches. So when I discovered mortadella sandwiches later, it was like meeting bologna’s cooler, more sophisticated cousin from Italy. Mortadella is essentially Italian bologna, but thinner, silkier, and often studded with pistachios or peppercorns. It’s one of those cold cuts that feels both familiar and exciting.
This mortadella sandwich is my nod to those childhood lunches, reimagined as a proper breakfast or brunch option. Instead of just slapping some slices of meat between slices of bread, we’re going big: fried eggs, crisped parmesan, tangy condiments, and hot-from-the-skillet mortadella that curls and browns in all the right places.
Layers on layers: crispy, salty, melty happiness Why Parmesan-Crisped Buns Are a Game Changer
Here’s where the magic happens: the parm crisps. Instead of just toasting your roll or bun, you drop a mound of grated parmesan into a hot pan or griddle, press your bread down into it, and let the cheese melt and sizzle until golden. The result? A toasted roll with a salty, lacey crust that shatters when you bite in.
It’s indulgent, yes, but it’s also practical. The cheese helps keep the condiments in place (less sogginess) and adds another layer of flavor without extra effort. Once you try it, regular toasted buns will feel boring.
Forget plain toast, this is how buns should live Tips for Mortadella Breakfast Sandwich Success
Use the right pan: A skillet or flat griddle works best for even crisping. Keep it at medium high heat so the cheese melts but doesn’t burn.
Fry the mortadella: Heating up the mortadella slices until they curl at the edges brings out their best side — think crispy pan-fried mortadella with little browned bits. It’s like bacon’s Italian cousin, and it pairs perfectly with the egg.
Choose your bun wisely: I love a soft brioche bun, but a Portuguese water roll with its chewy air pockets, or even an English muffin, works just as well. A toasted roll with a bit of butter always wins.
Don’t skip the condiments: The mix of mayo, dijon mustard, and ketchup gives you tang, creaminess, and a tiny bit of sweetness. If you want to riff, swap in an herby aioli, pistachio pesto, or even a smear of arugula-flecked spread.
Play with cheese: Parmesan is non-negotiable for the crisp, but inside the sandwich, you could add a slice of provolone cheese if you want a gooey, melty cheese vibe.
Breakfast goals: mortadella curling, egg sizzling Mortadella Breakfast Sandwich: Ingredient Breakdown Mortadella slices: Thin, savory, and nostalgic. Fry them for extra texture and a deeper taste. Eggs: The anchor of any good breakfast egg sandwich. Fry until the whites are set but the yolk stays a little runny — it makes its own sauce. Parmesan cheese: The hero for the crispy buns. It’s salty, nutty, and when it hits a hot pan, pure magic. Bun: Soft but sturdy enough to hold the fillings. Look for brioche, slices of bread, or a Portuguese water roll if you want to channel Sao Paulo’s iconic sandwich bar vibes. Condiments: Mayonnaise, dijon mustard, and ketchup mixed together — a quick sauce that ties it this mortadella breakfast egg sandwich all together. 
The calm before the sizzle Variations and Substitutions Swap the brioche for a toasted roll, English muffin, or even slices of bread for a diner-style sandwich. Add another layer of melted cheese inside — provolone, cheddar, or even Swiss. For an herby note, stir fresh parsley or basil into the spread. Make it heartier with a slice of bacon or avocado. Want to keep it lighter? Try an arugula layer for peppery bite. A Sandwich Worthy of Anthony Bourdain
This is my little tribute to an Anthony Bourdain mortadella sandwich. In his travels, he often spotlighted the humble mortadella sandwich — the kind you’d find at an iconic sandwich bar in Italy or Sao Paulo. He loved how a few simple ingredients could be transformed into something iconic, and that’s exactly what’s happening here.
Is it fancy? No. Is it indulgent and deeply satisfying? Absolutely. And that’s the kind of food philosophy Bourdain always championed — eating well doesn’t have to be complicated.
Proof that messy can also mean magical Make-Ahead and Storage
This sandwich is best eaten hot, fresh out of the pan. But if you want to prep, you can crisp the parmesan buns ahead and keep them wrapped in foil. The cooked mortadella and egg won’t hold up as well, but you can always fry a fresh slice of mortadella and an egg in under 5 minutes to rebuild the sandwich quickly.
Leftover condiments keep in a small bowl in the fridge for up to a week.
Mortadella Breakfast Sandwich: FAQs
What makes mortadella different from bologna?
Mortadella is Italian in origin, made with pork, and often studded with pistachios or peppercorns. Bologna is its American cousin — smoother, thicker, and often simpler in flavor.
Can I make this without parmesan crisps?
Of course, but you’ll miss that special crunch. If you’re avoiding dairy, you can toast the bun with butter for a golden edge, or try a sprinkle of pumpkin seeds for texture.
Is this sandwich brunch-worthy?
Yes! This mortadella breakfast sandwich is perfect for weekend brunch — rich, satisfying, and just indulgent enough to feel special. Pair it with coffee or a mimosa and you’ve got a meal.
Listen closely—that’s the sound of parmesan magic happening Wrapping It Up
This mortadella breakfast egg sandwich is simple, indulgent, and just a little bit nostalgic. Between the crispy pan-fried mortadella, the parmesan-crusted bun, and the perfectly fried egg, it’s proof that simple ingredients can build something unforgettable.
So grab your skillet, heat up those mortadella slices, and give this sandwich the love it deserves. It’s my playful take on the iconic Anthony Bourdain mortadella sandwich, a nod to childhood lunches, and most importantly — the kind of food that makes you excited to eat.
The kind of breakfast sandwich that stops conversations Other Recipes You Will Love!
The Ultimate Chopped Italian Sandwich
Viral Pickle Sandwich
Sweet and Spicy Pulled Pork Sandwich
Jess Emin
Every aspect of Jessica Emin’s personal and professional life revolves around food; she’s a food photographer, a food stylist, a sommelier and has hosted two food TV series. Jess credits all the people she’s met along her culinary journey for her confidence in the kitchen–she’s picked up tips, tricks and technique from hundreds of pros–from working pie dough at the age of ten with her mom, to shucking tutorials with oyster farmers, to foraging with chefs to find perfect mushrooms, and watching chefs in Canada’s best restaurants. She lives and breathes the East coast, and its incredible food offerings.
Dining and Cooking