Mortadella Sandwiches with Grapes, Mushrooms and Tapenade


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

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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