Mortadella Sandwiches with Grapes, Mushrooms and Tapenade


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

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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