Mortadella Sandwiches with Grapes, Mushrooms and Tapenade


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