Grilled Mozzarella Sandwiches With Mortadella, Pesto, and Artichokes by Daniel Gritzer

Imported from seriouseats.com by @laleshii
Easy Vegetarian
·
Prep 5m
Cook 20m
· 25m total

Each of these crisp, thin sandwiches is filled with melted mozzarella cheese, thinly sliced marinated artichoke hearts, pesto, and mortadella. A little anchovy punches up the savory flavor of each bite.

Best enjoyed as Main

Ingredients

for
servings
  • 6 tbsp extra-virgin olive oil, extra-virgin
  • 8 slices white country bread, white
  • 5 small oil-packed anchovy fillets, about 1/2 tablespoon, small oil-packed, minced
  • 3/4 lb fresh mozzarella, thinly sliced
  • 4 tsp Pesto, homemade or store-bought
  • 4 oz drained marinated artichoke hearts, drained, very thinly sliced
  • 4 very thin slices mortadellas, very thin slices
Nutrition Facts
1
Amount per serving
Calories
617
% DV*
Total Fat 39g 50%
Saturated Fat 13g 65%
Unsaturated Fat 24g
Sodium 525mg 23%
Total Carbs 36g 13%
Dietary Fiber 5g 19%
Sugars 4g 7%
Protein 30g 61%
* % Daily Values based on a 2,000 calorie diet.

Steps

  1. 1

    In a large skillet, heat 3 tablespoons oil over medium heat until it flows easily and coats the bottom of the pan. Working in batches if necessary, add bread and cook, swirling and moving the bread around for even toasting, until browned, about 3 minutes. Flip bread slices, add remaining oil, and continue to cook until browned on both sides, about 3 minutes longer. If working in batches, or if the pan dries out too much, add more oil as needed. Transfer toasted bread slices to a work surface. Wipe out skillet.

  2. 2

    Spread minced anchovy evenly on half the toasts, then top with mozzarella, pesto, artichokes, and mortadella. Close sandwiches.

  3. 3

    Transfer sandwiches to skillet and cook in a preheated 350°F (175°C) oven until cheese is melted, about 5 minutes. Alternatively, transfer sandwiches to a toaster oven and bake at 350°F until cheese is melted. Serve right away.