{"id":12930,"date":"2025-10-17T10:16:10","date_gmt":"2025-10-17T13:16:10","guid":{"rendered":"https:\/\/espaconatelie.com.br\/?p=12930"},"modified":"2025-10-17T11:00:34","modified_gmt":"2025-10-17T14:00:34","slug":"think-you-know-how-to-make-an-old-school-mortadella-sandwich-check-out-this-recipe","status":"publish","type":"post","link":"https:\/\/espaconatelie.com.br\/en\/think-you-know-how-to-make-an-old-school-mortadella-sandwich-check-out-this-recipe\/","title":{"rendered":"Think You Know How to Make an Old-School Mortadella Sandwich? Check Out This Recipe"},"content":{"rendered":"\n\n
Mortadella sandwich<\/strong> is the kind of snack that needs no introduction. Simple, generous, and full of flavor, it\u2019s 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.<\/p>\n\n\n\n\n Whether for breakfast, an afternoon bite, or a boost after work, the griddled mortadella sandwich<\/strong> is the kind of recipe that\u2019s easy to make and delivers pleasure in every bite. Today, you\u2019ll learn the right way to make it<\/strong>, just like in the best bakeries and street markets, with tricks that make the result even more irresistible.<\/p>\n\n\n\n\n There\u2019s no denying it: a mortadella sandwich<\/strong> 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.<\/p>\n\n\n\n\n This is the same preparation you\u2019ll find at S\u00e3o Paulo street markets and old-school bakeries \u2014 crisp on the outside, juicy on the inside, and impossible to resist. Best of all: it\u2019s ready in under 10 minutes.<\/p>\n\n\n\n\n If your goal is a creamy, irresistible snack, the mortadella sandwich with double cheese<\/strong> is the right choice. The idea is simple: two generous layers of melted cheese<\/strong> between the mortadella slices and the crunchy roll.<\/p>\n\n\n\n\n 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<\/strong>, creating that golden look and bakery-style aroma that whets the appetite.<\/p>\n\n\n\n\n The result is a French roll<\/strong> golden on the outside and stuffed with a creamy mix inside. The combination of the mortadella\u2019s smokiness with the cheese\u2019s saltiness makes this snack a truly sensory experience \u2014 simple yet unforgettable.<\/p>\n\n\n\n\n This version is pure classic diner flavor<\/strong>. After assembling the mortadella and cheese sandwich<\/strong>, return it to the hot griddle and press with a spatula<\/strong> for about 30 seconds on each side.<\/p>\n\n\n\n\n This gentle pressure makes the bread flatter and crispier<\/strong>, 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.<\/p>\n\n\n\n\n Serve as soon as it comes off the griddle \u2014 hot, golden, and with cheese melting to the last bite.<\/p>\n\n\n\n\n For those who love the balance between the saltiness of mortadella<\/strong> and the tang of mustard<\/strong>, this variation is one of the most traditional. Simply spread a thin layer of yellow mustard<\/strong> (or Dijon, for a gourmet touch) on the inside of the bread before assembling.<\/p>\n\n\n\n\n Mustard helps enhance the mortadella\u2019s flavor and adds a lightly spicy note that cuts through the cheese\u2019s richness. It\u2019s a simple detail that completely changes the sandwich\u2019s profile.<\/p>\n\n\n\n\n This version pairs perfectly with an ice-cold soda or a citrusy juice \u2014 the flavor contrast makes everything shine.<\/p>\n\n\n\n\n Want practicality and crunch? The air fryer mortadella sandwich<\/strong> is the modern take on the classic. After assembling with mortadella and cheese, place it in a preheated air fryer at 200 \u00b0C<\/strong> for 4 to 5 minutes<\/strong>.<\/p>\n\n\n\n\n The circulating heat leaves the French roll golden and crisp<\/strong>, and the cheese melts completely, enveloping the mortadella slices in a creamy layer. It\u2019s a great alternative for those who want quick results without losing the authentic griddle flavor.<\/p>\n\n\n\n\n Golden tip: brush a little butter on the outside of the bread before air-frying \u2014 it enhances the golden color and that bakery-snack flavor.<\/p>\n\n\n\n\n If there\u2019s one version that wins over every palate, it\u2019s the mortadella and cheese on the griddle<\/strong>. This is the recipe you\u2019ll find at S\u00e3o Paulo street markets: a crunchy French roll, toasted mortadella, and cheese melting all over<\/strong>.<\/p>\n\n\n\n\n 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 \u2014 the flavor becomes more intense, and the texture is simply perfect.<\/p>\n\n\n\n\n The secret is to use real butter<\/strong> and not rush it: the cheese needs to melt completely to reach the ideal point.<\/p>\n\n\n\n\n The secret lies in the time on the griddle<\/strong>. If it\u2019s too short, the bread won\u2019t 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.<\/p>\n\n\n\n\n Another trick is to not skimp on the mortadella<\/strong>. The fun is in the abundance \u2014 the thicker the layer, the better the result. Use about 100 to 150 g per sandwich so it\u2019s juicy and worthy of S\u00e3o Paulo\u2019s street markets.<\/p>\n\n\n\n\n 1. Can I use another type of bread?<\/strong> 2. Which cheese pairs best?<\/strong> 3. Do I need a professional griddle?<\/strong> 4. Does the mortadella have to be smoked?<\/strong> 5. Can I store a made-ahead mortadella sandwich?<\/strong> The mortadella sandwich<\/strong> 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\u2019s simple, quick, affordable, and packed with flavor \u2014 just the way Brazilians love it.<\/p>\n\n\n\n\n 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<\/strong>. After this one, you\u2019ll hardly want any other.<\/p>\n\n\n\n\n READ ALSO:<\/strong><\/p>\n\n\n\n\n JOIN OUR RECIPE GROUP<\/strong><\/p>\n\n\n\n\nGriddled Mortadella Sandwich Recipe<\/strong><\/h2>\n\n\n\n\n
Ingredients<\/strong><\/h3>\n\n\n\n\n
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How to Make It<\/strong><\/h3>\n\n\n\n\n
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Golden Tips<\/strong><\/h2>\n\n\n\n\n
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The Charm of a Griddled Mortadella Sandwich<\/strong><\/h2>\n\n\n\n\n
Delicious Variations<\/strong><\/h2>\n\n\n\n\n
1. Mortadella Sandwich with Double Cheese<\/h3>\n\n\n\n\n
\n\n\n\n\n2. Pressed Mortadella and Cheese Sandwich<\/h3>\n\n\n\n\n
\n\n\n\n\n3. Mortadella Sandwich with Yellow Mustard<\/h3>\n\n\n\n\n
\n\n\n\n\n4. Mortadella Sandwich in the Air Fryer<\/h3>\n\n\n\n\n
\n\n\n\n\n5. Mortadella and Cheese on the Griddle<\/h3>\n\n\n\n\n
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The Secret to the Perfect Mortadella Sandwich<\/strong><\/h2>\n\n\n\n\n
FAQ \u2013 Frequently Asked Questions<\/strong><\/h2>\n\n\n\n\n
Yes! A French roll is the classic, but baguette, Italian bread, or milk bread also work great.<\/p>\n\n\n\n\n
Mozzarella for perfect melt, provolone for a bolder flavor, and Prato if you want a creamy middle ground.<\/p>\n\n\n\n\n
No. A heavy cast-iron or nonstick skillet does the job \u2014 what matters is preheating it well before adding the ingredients.<\/p>\n\n\n\n\n
Not mandatory, but the smoked version gives a much more intense flavor and aroma.<\/p>\n\n\n\n\n
It\u2019s best eaten right away, but if you have leftovers, wrap them in foil and reheat in a skillet for 2 minutes before serving.<\/p>\n\n\n\n\nConclusion<\/strong><\/h2>\n\n\n\n\n
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