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Mortadella Breakfast Sandwich

Cook Time 25 Minutes

Serves 4

For the aioli

  • 1/2 cup mayo
  • 1/4 cup sour cream or mexican crema
  • 2 limes, zested and juiced
  • 1 1/2 Tbsp Sriracha
  • Kosher salt, for seasoning

Make your aioli sauce by combining the ingredients in a small bowl and stir them until evenly combined. Set aside.

 

Cook the bacon on a skillet or a griddle over medium high heat until crispy. Remove from the heat and set aside.

 

On the same skillet or griddle with the bacon fat, cook your mortadella slices until golden brown on both sides. Remove from the heat and set aside.

 

Toast your buns for a couple of minutes until golden brown. Set aside.

 

On the same skillet or griddle, cook your eggs to your liking seasoning with your Salt and Pepper + Three Chiles. We like an over easy egg with a runny yolk for extra sauce. Add a slice of your provolone cheese to each egg and cook for 1 more minute to melt the cheese. Remove from the heat and set aside.

 

Build your sandwiches starting with the bottom bun, followed by bacon, mortadella, your egg with provolone cheese and finish with the top bun smeared with your aioli.

 

 

 
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Mortadella Breakfast Sandwich

Mortadella Breakfast Sandwich

Author Mark & Fey
Print Pin
Course Breakfast, Sandwich
Keyword Breakfast, Mortadella, Pork, Sandwich
Cook Time 25 minutes
Servings 4

Ingredients

For the aioli

  • 1/2 cup mayo
  • 1/4 cup sour cream or mexican crema
  • 2 limes zested and juiced
  • 1 1/2 Tbsp Sriracha
  • Kosher salt for seasoning
  • 8 slices of bacon
  • 12 slices of uncured mortadella
  • 4 eggs
  • 4 slices provolone cheese
  • 4 brioche buns
  • Salt and Pepper + Three Chiles

Instructions

  • Make your aioli sauce by combining the ingredients in a small bowl and stir them until evenly combined. Set aside.
  • Cook the bacon on a skillet or a griddle over medium high heat until crispy. Remove from the heat and set aside.
  • On the same skillet or griddle with the bacon fat, cook your mortadella slices until golden brown on both sides. Remove from the heat and set aside.
  • Toast your buns for a couple of minutes until golden brown. Set aside.
  • On the same skillet or griddle, cook your eggs to your liking seasoning with your Salt and Pepper + Three Chiles. We like an over easy egg with a runny yolk for extra sauce. Add a slice of your provolone cheese to each egg and cook for 1 more minute to melt the cheese. Remove from the heat and set aside.
  • Build your sandwiches starting with the bottom bun, followed by bacon, mortadella, your egg with provolone cheese and finish with the top bun smeared with your aioli.