Mortadella with Grilled Radicchio and Pistachio Vinaigrette
Please do not let the bad bologna sandwiches of your youth deter you from trying this sandwich. Good mortadella is silky, flavorful, and because it doesn’t require aging, usually far more affordable than most artisanal sandwich meats. Here, we balance the smooth texture and rich taste of mortadella with the bitterness of grilled radicchio. The Pistachio Vinaigrette (page 181) is a nod to the classic use of pistachios embedded in the meat.
Recipe information
Yield
makes 4 sandwiches
Ingredients
Preparation
Step 1
Cut the radicchio in half and then each half into four pieces. In a bowl, coat the radicchio with the oil and season with salt and pepper. In a grill pan or a cast-iron skillet over high heat, grill the radicchio for about 5 minutes, until it’s wilted and slightly charred.
Step 2
Cut the baguette into 4 pieces and slice each of them in half. Place the mortadella on the bottom halves and top with the radicchio and the Pistachio Vinaigrette. Close the sandwiches and serve.
