A grown up and much tastier version of the bologna sandwich with mortadella, Gruyere cheese, and a quick homemade olive tapenade.
Ingredients
¼poundmortadella, thinly sliced
1oz.Gruyere cheese, grated
1tablespoonpesto
2tablespoonsolives, chopped
1teaspoonneutral oil
Sandwich bread
Instructions
Roughly chop olives and stir into pesto for a quick tapenade.
Add neutral oil to a nonstick (or cast iron) skillet over medium heat. Add mortadella slices and spread them out so they sear. Cook for a few minutes until they start to sizzle.
Stack mortadella slices in a stack and let them sear for 3-4 minutes so they are crispy on one side. Flip mortadella.
Add Gruyere cheese to mortadella stack and cook for another few minutes until cheese is melted (you can cover with a bowl to steam the cheese and melt it faster).
Toast bread and slide mortadella stack onto bread. Smear with tapenade and serve immediately!