Fried Mortadella Sandwich
Burlock Coast restaurant at the Ritz-Carlton
Fort Lauderdale, Fla.
Burlock Coast gives the typical breakfast sandwich an Italian accent by using focaccia for the carrier and swapping in mortadella for the ham. Quick-pickled red onions add a crisp, tangy counterpoint of texture and flavor.
Pickled Red Onions
2 onions, peeled and thinly sliced
2 cups rice wine vinegar
1 cup white sugar
1 tsp. black peppercorns
1 tsp. whole coriander
A couple sprigs thyme
3 garlic cloves
3 tbsp. whole grain mustard
3 tbsp. apple cider vinegar
1 tsp. honey
1 garlic clove
2 cups grapeseed oil
6 thin slices mortadella
1 piece fresh rosemary focaccia
2 leaves Bibb lettuce
2 tbsp. pickled red onions
1 tbsp. mustard aioli
- For pickled onions: In large saucepan, combine all ingredients except onions. Bring to a boil; remove from heat. In heatproof container, place the onions. Pour hot liquid over onions; let cool.
- For aioli: In blender combine all ingredients except oil. Cover and blend on medium speed until smooth. Slowly stream in oil until it reaches a mayonnaise consistency. Season with salt if needed. Keep refrigerated.
- For sandwich: In saute pan, heat a few drops oil. Add 3 pieces mortadella and fry until golden brown; remove and repeat with remaining mortadella. Lightly toast focaccia in same pan; remove and set aside.
- In nonstick skillet, melt a little butter. Crack egg into skillet and slowly cook. Season with salt and pepper. Once cooked to the desired temperature, remove from heat and set aside.
- To serve, spread aioli on both sides of focaccia. Layer bibb lettuce on bottom; top with onions, mortadella and he cooked egg. Cover with top of focaccia.