Jock Zonfrillo shares his Nonno's recipe for quick Italian mortadella sandwiches with cream cheese, served alongside a green olive and vinegar dip.
- 300 g very thinly sliced mortadella
- extra-virgin olive oil, for drizzling
- 160 g spreadable cream cheese
- 1 lemon, juice
- sea salt and black pepper, to taste
- 4 slices white sandwich bread
Green olive and vinegar bath
- 85 g (½ cup) green olives, pitted and finely chopped
- 60 ml (¼ cup) aged red wine vinegar
- 1½ tbsp green olive brine
- 2 tsp extra-virgin olive oil
- pinch chopped flat leaf parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Divide the mortadella into 2 portions and ruffle into the shape of the bread. Heat a drizzle of oil in a non–stick frying pan over high heat. Place the mortadella piles into the pan and cook for 1 minute on both sides or until caramelised, then remove from the pan and set aside.
- For the green olive and vinegar bath, combine all the ingredients in a small ramekin that is big enough to dip the finger sandwiches into. Set aside.
- Place the cream cheese in a bowl, add a squeeze of lemon juice, salt and black pepper and combine well.
- Spread the cream cheese mixture over each slice of bread, place the fried mortadella on two slices of bread, then place the other slices on top. Cut off the crusts, cut into 3 fingers each and serve with the green olive and vinegar bath for dipping.
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Photography by Adam Liaw.