Mortadella Sandwiches with Grapes, Mushrooms and Tapenade

Ingredients

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

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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