Fried Mortadella Sandwich

Day PartBreakfast
Menu PartSandwich/Wrap
Cuisine TypeItalian
fried mortadella with egg

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

Mustard Aioli

2 eggs

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


1 egg

2 leaves Bibb lettuce

2 tbsp. pickled red onions

1 tbsp. mustard aioli


  1. 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.
  2. 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. 
  3. 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. 
  4. 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.  
  5. 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.

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