Best Grilled Mortadella And Muenster Monster Sub Recipes

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MORTADELLA MONSTER



Mortadella Monster image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 9

1 long, soft sub roll (about 6 inches)
1/4 cup Jalapeno Honey Mustard, recipe follows
6 thin slices mortadella
6 slices muenster cheese
1/2 cup roasted red pepper strips (store-bought or homemade)
6 leaves butter lettuce
1 cup mustard
1/3 cup honey
1 tablespoon minced pickled jalapenos

Steps:

  • Slice the roll in half horizontally. Spread the Jalapeno Honey Mustard on the lid only. Layer on the mortadella, muenster, peppers and lettuce. Close the lid and slice into halves or quarters, depending on who's hungry.
  • In a small bowl, combine the mustard, honey and jalapenos. Use right away or store for up to a week in the fridge.

BREAKFAST BOMBER SUB



Breakfast Bomber Sub image

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Yield 8 servings

Number Of Ingredients 12

1/2 8-ounce tub whipped cream cheese
1 tablespoon minced fresh chives
Kosher salt
4 links fully cooked chicken-apple sausage
1 tablespoon extra-virgin olive oil
8 large eggs
1/3 cup half-and-half
Freshly ground pepper
1 tablespoon unsalted butter
1 cup shredded aged Swiss cheese (about 3 ounces)
1 24-inch baguette
Hot sauce, for serving (optional)

Steps:

  • Make the cream cheese spread: Mix the cream cheese, chives and 1/4 teaspoon salt in a bowl. Preheat the broiler. Partially split each sausage lengthwise, cutting about three-quarters of the way through, then open the sausages so they lie flat. Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Sear the sausages until golden, about 3 minutes per side. Set the sausages aside and wipe out the skillet. Whisk the eggs, half-and-half and 1/4 teaspoon each salt and pepper in a bowl. Melt the butter in the skillet over medium-high heat. Add the egg mixture and stir with a rubber spatula until just set on the bottom, about 1 minute. Reduce the heat to medium low, add the Swiss cheese and stir until the eggs are cooked.
  • Sandwich build: Split the baguette in half lengthwise and toast lightly under the broiler. Schmear the cream cheese spread on the baguette top. Lay the sausages on the baguette bottom. Top with the scrambled eggs and the baguette top. Cut into individual sandwiches and serve with hot sauce.

GIANT MORTADELLA SUB



Giant Mortadella Sub image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

1 long sub roll or baguette (about 2 feet long), halved
1/3 pound sharp provolone, sliced medium
1 pound mortadella, sliced very thin
1 head iceberg, shredded thin
1 container French fried onions
Cherry Pepper Aioli, recipe follows
1 cup mayonnaise
1/4 cup cherry pepper relish
2 tablespoons Dijon mustard
1 teaspoon granulated garlic
1 teaspoon minced chives

Steps:

  • On the bottom half of the sub, arrange the cheese, then ribbons of thin mortadella, then the lettuce and then the fried onions. On the top half of the bun, spread a generous schmear of the Cherry Pepper Aioli.
  • Combine the mayonnaise, cherry pepper relish, mustard, garlic and chives in a medium bowl and stir until well blended.

GRILLED ARTICHOKE SUB



Grilled Artichoke Sub image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 head garlic
1 teaspoon olive oil
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups whole milk ricotta cheese
1 to 2 tablespoons chopped fresh basil
2 tablespoons grated romano
1 lemon Zest
Three 10-ounce jars oil-packed artichoke hearts, drained
1 large French baguette
4 to 6 vibrant leafs of red leaf lettuce
1 cuppine nuts, toasted with salt and a pinch of red pepper flakes

Steps:

  • Preheat the oven to 350 degrees F.
  • Lop off stem end of the head of garlic. Pour the olive oil over the exposed cloves, sprinkle with salt and pepper and wrap loosely in foil. Bake until soft and slightly caramelized, about 20 minutes. Let cool, squeeze out the garlic cloves and set aside. Once cool, using your knife, chop into a paste.
  • Mix together the roasted garlic, ricotta, basil, romano and lemon zest. Season with salt and pepper.
  • Heat a grill pan over medium-high heat. Gently add the artichokes to the grill pan and grill until properly charred, 4 to 5 minutes a side, then set aside.
  • Meanwhile, lightly toast the baguette, about 5 minutes.
  • For the sandwich build: Split the toasted baguette in half and schmear each half with the ricotta spread. Then pile on the grilled artichokes. Next, add the toasted pine nuts and finally the red leaf lettuce. Cut to serve your family and friends and enjoy with a side of Tony Bennett perhaps.

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