Mortadella Sandwiches with Grapes, Mushrooms and Tapenade


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

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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