- Prep
- 20 min
- Total time
- 20 min
- Yield
- 4 servings (large sandwiches)
- Difficulty
- Easy
- Calories
- 550 kcal
Quick summary
“Inspired by classic North American sandwiches from the 1970s, this snack features finely grated smoked mortadella wrapped in seasoned mayonnaise, sweet and sour pickles, and crunchy celery. A nostalgic and practical option for quick lunches.”
What you need to know
- Grating the mortadella on the coarse grater creates a light and uniform texture that completely absorbs the mayonnaise sauce.
- Finely chopped celery and sweet-and-sour cucumber pickles cut through the fat of the sausage with crunchiness and lively acidity.
- The thirty-minute refrigerated rest consolidates the aromas of the Dijon mustard and paprika in the creamy salad.
Ingredients
Main
- grams High-quality smoked mortadella
- cup Good quality mayonnaise
- stalk Celery
- unit Red onion
- tablespoons Sweet and sour cucumber pickles
- teaspoon Dijon mustard
- teaspoon Lemon juice
- teaspoon Smoked paprika
- teaspoon Black pepper
- Salt
- slices White sandwich bread (soft)
- leaves Iceberg or curly lettuce
Instructions
Principal
- In a medium bowl, combine the chopped or grated smoked mortadella. Make sure the mortadella is well shredded to better absorb the flavors of the creamy sauce. This is the base for a homogeneous and delicious salad texture.
- Add the finely chopped celery, chopped red onion, and finely chopped cucumber pickles to the bowl. These vegetables bring crunch and acidity, balancing the richness of the mortadella. The most important tip is to chop everything into small pieces so the mixture is uniform and easy to eat.
- Add the mayonnaise, Dijon mustard, fresh lemon juice, smoked paprika, and black pepper. Gently mix all ingredients with a spatula, ensuring the mortadella and vegetables are well coated in the sauce. Taste and adjust the salt, if necessary, remembering that the mortadella is already salty.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting time is crucial for the flavors to harmonize and the salad to gain depth. The short answer is: the cooling intensifies the flavor and creaminess of the filling, making it even more appetizing.
- To assemble the sandwiches, spread a generous portion of the creamy mortadella salad over a slice of white bread. Add a lettuce leaf and cover with another slice of bread. If desired, cut the sandwiches in half or into four triangles, removing the crusts for a more classic 70s presentation.
Chef's tips
- Process or grate the very cold mortadella so that the slices do not melt or become pasty during handling.
- Drain the pickles well on paper towels before mixing so as not to water down the creamy emulsion of the mayonnaise.
- Lightly toast the inside of the bread slice to create a crispy barrier against the salad's moisture.
Variations
- Add chopped boiled eggs to the mortadella salad for an even richer texture in the filling.
- Fold in a tablespoon of fresh chopped chives and lemon zest to enhance the freshness of the assembly.
- Add a slice of mild cheddar cheese or toasted provolone cheese over the salad before closing the bread.
Substitutions
- Smoked mortadella can be substituted with quality cooked ham, smoked pork loin, or smoked turkey breast.
- Traditional mayonnaise can be substituted with homemade egg mayonnaise or half-and-half with plain Greek yogurt.
- White sandwich bread can be swapped for slices of rye bread, sliced brioche, or rustic Italian bread.
How to store
The creamy mortadella salad keeps in an airtight jar in the refrigerator for up to 4 days. Assemble the sandwiches with the bread and lettuce leaves only at serving time to keep the breads dry and fluffy.
Can it be frozen?
Freezing this recipe is not recommended. Mayonnaise curdles and separates into water and oil when thawing, and celery and pickles completely lose their characteristic crunchy texture.
What to serve with
Serve with salted potato chips, classic potato salad, or raw carrot sticks with cucumber. A homemade iced ginger soda or iced mate tea with lemon harmonizes with the sandwich.
Frequently asked questions
Which type of mustard works best?
Dijon mustard offers the right spiciness and acidity to cut the richness of the smoked mortadella.
Can the sandwich be wrapped for a picnic?
Yes, assemble the sandwich with the lettuce leaf protecting the bread from the salad's moisture and wrap it in parchment paper.
Can I process the mortadella in a food processor?
Yes, use the pulse function briefly to grind into small pieces without turning the sausage into a homogeneous paste.
É necessário adicionar sal à receita?
Taste before salting; the mortadella and pickles already contain a significant amount of sodium that usually makes extra salt unnecessary.
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