Mortadella sandwich is the kind of snack that needs no introduction. Simple, generous, and full of flavor, it’s a symbol of everything great about Brazilian cuisine. Made on the griddle, with a crunchy roll and cheese melting over the mortadella, this sandwich wins anyone over with its unmistakable aroma and that golden look that makes you hungry just by looking at it.
Whether for breakfast, an afternoon bite, or a boost after work, the griddled mortadella sandwich is the kind of recipe that’s easy to make and delivers pleasure in every bite. Today, you’ll learn the right way to make it, just like in the best bakeries and street markets, with tricks that make the result even more irresistible.
Griddled Mortadella Sandwich Recipe
Ingredients
- 1 fresh French roll (preferably same-day)
- 6 to 8 slices of smoked mortadella (traditional or Italian)
- 5 slices of mozzarella or provolone cheese
- 1 tablespoon of butter
- Mustard to taste (optional)
- Freshly ground black pepper (optional)
How to Make It
- Slice the French roll lengthwise without separating the halves completely.
- Spread a little butter on the cut sides of the roll.
- Place on a hot griddle or skillet, buttered side down, and cook until the bread is golden and crisp. Set aside.
- In the same skillet, add the mortadella slices and heat until the edges start to brown.
- Top the hot mortadella with the cheese and cover for a few seconds, just until it fully melts.
- Return the bread to the skillet, place the mortadella with cheese inside, and close the sandwich.
- Press gently with a spatula so the filling melds and the bread develops that perfect crust.
- Serve while still hot — the cheese should be melting and the mortadella releasing that delicious aroma.
Golden Tips
- The secret is the griddle temperature: hot enough to toast the bread without burning it.
- Use real butter (not margarine); it adds incomparable color, flavor, and aroma.
- Try combining mozzarella and provolone for a bolder flavor.
- The mortadella should be sliced not too thin, not too thick — about 1.5 mm is ideal to keep it juicy.
- Want that street-market touch? Use Bologna-style smoked mortadella and be generous with the amount.
The Charm of a Griddled Mortadella Sandwich
There’s no denying it: a mortadella sandwich made on the griddle is a complete experience. The sound of the bread toasting, the smell of butter melting, and the cheese melding into the mortadella create a simple yet addictive spectacle. It represents the best of Brazilian cooking: few ingredients, big flavor, zero fuss.
This is the same preparation you’ll find at São Paulo street markets and old-school bakeries — crisp on the outside, juicy on the inside, and impossible to resist. Best of all: it’s ready in under 10 minutes.
Delicious Variations
1. Mortadella Sandwich with Double Cheese
If your goal is a creamy, irresistible snack, the mortadella sandwich with double cheese is the right choice. The idea is simple: two generous layers of melted cheese between the mortadella slices and the crunchy roll.
Assemble the sandwich by alternating mortadella, cheese, more mortadella, and more cheese. Place it on the griddle with butter and wait for the cheese to spill slightly over the edges, creating that golden look and bakery-style aroma that whets the appetite.
The result is a French roll golden on the outside and stuffed with a creamy mix inside. The combination of the mortadella’s smokiness with the cheese’s saltiness makes this snack a truly sensory experience — simple yet unforgettable.
2. Pressed Mortadella and Cheese Sandwich
This version is pure classic diner flavor. After assembling the mortadella and cheese sandwich, return it to the hot griddle and press with a spatula for about 30 seconds on each side.
This gentle pressure makes the bread flatter and crispier, sealing the melted cheese inside and creating that toasted crust outside. The contrast between the creamy interior and the crunchy exterior is what makes this version an absolute classic.
Serve as soon as it comes off the griddle — hot, golden, and with cheese melting to the last bite.
3. Mortadella Sandwich with Yellow Mustard
For those who love the balance between the saltiness of mortadella and the tang of mustard, this variation is one of the most traditional. Simply spread a thin layer of yellow mustard (or Dijon, for a gourmet touch) on the inside of the bread before assembling.
Mustard helps enhance the mortadella’s flavor and adds a lightly spicy note that cuts through the cheese’s richness. It’s a simple detail that completely changes the sandwich’s profile.
This version pairs perfectly with an ice-cold soda or a citrusy juice — the flavor contrast makes everything shine.
4. Mortadella Sandwich in the Air Fryer
Want practicality and crunch? The air fryer mortadella sandwich is the modern take on the classic. After assembling with mortadella and cheese, place it in a preheated air fryer at 200 °C for 4 to 5 minutes.
The circulating heat leaves the French roll golden and crisp, and the cheese melts completely, enveloping the mortadella slices in a creamy layer. It’s a great alternative for those who want quick results without losing the authentic griddle flavor.
Golden tip: brush a little butter on the outside of the bread before air-frying — it enhances the golden color and that bakery-snack flavor.
5. Mortadella and Cheese on the Griddle
If there’s one version that wins over every palate, it’s the mortadella and cheese on the griddle. This is the recipe you’ll find at São Paulo street markets: a crunchy French roll, toasted mortadella, and cheese melting all over.
Place the already assembled sandwich on a hot griddle and flip until the cheese forms a light golden crust on the edges. This small detail makes all the difference — the flavor becomes more intense, and the texture is simply perfect.
The secret is to use real butter and not rush it: the cheese needs to melt completely to reach the ideal point.
The Secret to the Perfect Mortadella Sandwich
The secret lies in the time on the griddle. If it’s too short, the bread won’t get crunchy; too long, and the cheese hardens. The ideal point is when the butter forms a light golden crust and the cheese starts to ooze at the edges.
Another trick is to not skimp on the mortadella. The fun is in the abundance — the thicker the layer, the better the result. Use about 100 to 150 g per sandwich so it’s juicy and worthy of São Paulo’s street markets.
FAQ – Frequently Asked Questions
1. Can I use another type of bread?
Yes! A French roll is the classic, but baguette, Italian bread, or milk bread also work great.
2. Which cheese pairs best?
Mozzarella for perfect melt, provolone for a bolder flavor, and Prato if you want a creamy middle ground.
3. Do I need a professional griddle?
No. A heavy cast-iron or nonstick skillet does the job — what matters is preheating it well before adding the ingredients.
4. Does the mortadella have to be smoked?
Not mandatory, but the smoked version gives a much more intense flavor and aroma.
5. Can I store a made-ahead mortadella sandwich?
It’s best eaten right away, but if you have leftovers, wrap them in foil and reheat in a skillet for 2 minutes before serving.
Conclusion
The mortadella sandwich is a classic that never disappoints. When made on the griddle, with cheese melting and the bread crackling with crunch, it becomes an irresistible experience. It’s simple, quick, affordable, and packed with flavor — just the way Brazilians love it.
So, the next time that sandwich craving hits, forget the complications: heat the griddle, grab your French roll, and make the best mortadella sandwich of your life. After this one, you’ll hardly want any other.
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