Ingredients
-
For the marinated zucchini:
-
1 medium zucchini(~150 g), sliced paper-thin (just under 1 mm, ideally on a mandoline)
-
1 tbsp fresh lemon juice
-
small handful (~5 g) fresh parsleyfinely chopped
-
salt and pepperto taste
-
For the everything bagel ricotta:
-
60 g (~¼ cup) ricotta
-
2 tsp everything bagel seasoning(or substitute 1 tsp sesame seeds + 1 tsp finely chopped crispy shallots)
-
salt and pepperto taste
-
For the crispy mortadella:
-
200 g sliced mortadella(thin deli slices)
-
Neutral oilfor frying
-
2 tsp hot honey(1 tsp per stack)
-
Pinch of chilli flakes
-
To build:
-
4 thick slices of High Protein Everything Bagel Loaf(see our recipe)
-
mayonnaisefor spreading
-
potato chips (crisps)to serve
Directions
A big, messy, hot sandwich built on our High Protein Everything Bagel Loaf.
Note: This sandwich is best assembled and eaten immediately — the crispy mortadella loses its edge fast, and the zucchini juices will soak into the bread if it sits. Zucchini needs to be sliced very thin, ideally on a mandoline, so the lemon juice can quickly “cook” it into something tender and floppy rather than raw and squeaky. When building the sandwich, drain the zucchini well and leave the excess juice behind in the bowl
Created for our mini bread & ice cream maker SD-PMC100/101.
Ingredients
For the marinated zucchini: |
|
| 1 medium zucchini | |
| 1 tbsp fresh lemon juice | |
| small handful (~5 g) fresh parsley | |
| salt and pepper | |
For the everything bagel ricotta: |
|
| 60 g (~¼ cup) ricotta | |
| 2 tsp everything bagel seasoning | |
| salt and pepper | |
For the crispy mortadella: |
|
| 200 g sliced mortadella | |
| Neutral oil | |
| 2 tsp hot honey | |
| Pinch of chilli flakes | |
To build: |
|
| 4 thick slices of High Protein Everything Bagel Loaf | |
| mayonnaise | |
| potato chips (crisps) | |
Steps
|
1
|
Make the marinated zucchini first, so it has time to soften. Slice the zucchini paper-thin (just under 1 mm) on a mandoline, or as thinly as you can with a sharp knife. Place in a bowl with the lemon juice, parsley, and a good pinch of salt and pepper. Toss well and set aside. The lemon and salt will draw out water and tenderise the slices while you build the rest. |
|
2
|
Make the everything bagel ricotta. In a small bowl, stir together the ricotta, everything bagel seasoning, and a good pinch of salt and pepper to taste. Set aside. |
|
3
|
Prep the mortadella stacks. Take half the mortadella (~100 g worth of slices) and fold each slice loosely in quarters into rough "napkin" folds. Layer them into a stack roughly the width and length of one sandwich slice. Repeat with the remaining mortadella to make a second stack. |
|
4
|
Heat a frying pan over high heat with a small drizzle of neutral oil. When hot, carefully lift both mortadella stacks into the pan (or cook them one at a time if your pan is small). Press gently with a spatula so the layers fuse and |
|
5
|
Cook for 1-2 minutes on the first side until deeply golden and crisping at the edges. Flip carefully as a whole stack. Cook the second side for another 1-2 minutes until crisp on both sides. |
|
6
|
Drizzle 1 tsp of hot honey over each mortadella stack while still in the pan and scatter over a pinch of chilli flakes. Let the honey bubble for 10 seconds, then remove the stacks from the heat. |
|
7
|
Toast or lightly griddle the sliced bread if you like a warm sandwich (optional). |
|
8
|
Build each sandwich: spread mayo generously on one slice of bread, and spread the everything bagel ricotta generously on the other. |
|
9
|
Top the ricotta side with a hot mortadella stack. |
|
10
|
Lift the marinated zucchini out of the bowl, letting the excess juice drain off, and pile a generous layer over the mortadella. |
|
11
|
Close the sandwich with the mayo slice, press down firmly, then wrap tightly in parchment paper. Slice in half through the paper. |
|
12
|
Serve immediately with potato chips on the side. |
Loading...
