Browned mortadella, melted provolone, Mayo, and Dijon. I did it on a French roll, he said sourdough.
by Altruistic-Bench2107
6 Comments
knov86
Hard to go wrong with Bourdain and also hard to go wrong with mortadella. Looks delicious
muaythaiwarrior96
That’s provolone right ?
Whatevs85
Is there a particular reason to leave the mortadella folded while you’re frying it?
Delicious-Life3543
Been crushing this one recently, but with a couple modifications. First, been using my wife’s homemade focaccia as the bread. Second, have been experimenting more and more with American as opposed to provolone. Both are amazing, but the American is something special.
kyleo32
Hey Anthony, We miss you. You made a difference in my life and I’m forever grateful. Peace brotha. Love you all
6 Comments
Hard to go wrong with Bourdain and also hard to go wrong with mortadella. Looks delicious
That’s provolone right ?
Is there a particular reason to leave the mortadella folded while you’re frying it?
Been crushing this one recently, but with a couple modifications. First, been using my wife’s homemade focaccia as the bread. Second, have been experimenting more and more with American as opposed to provolone. Both are amazing, but the American is something special.
Hey Anthony,
We miss you. You made a difference in my life and I’m forever grateful. Peace brotha. Love you all
Tony would tell you that’s way too much mayo.