Mortadella Sandwiches with Grapes, Mushrooms and Tapenade


  • 6 ounce(s) sliced mortadella
  • 1 tablespoon(s) extra-virgin olive oil
  • 3 tablespoon(s) jarred tapenade
  • 3 tablespoon(s) mayonnaise
  • 4 slice(s) toasted sourdough bread
  • 2 ounce(s) trumpet royal or oyster mushrooms
  • 0.5 cup(s) sliced red grapes
  • + 2 more ingredients
    • 1 teaspoon(s) chopped parsley
    • Salt and freshly ground pepper

In a medium skillet, sauté the mushrooms in the olive oil until tender; season with salt and pepper. Mix the mayonnaise with the tapenade and spread on the toasted sourdough. Top half of the slices with the mushrooms, grapes, mortadella and parsley. Close the sandwiches, halve and serve.

View full recipe at Food & Wine


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