Tomato Tomatoe

Mortadella, Whipped Ricotta & Fennel Slaw Sandwich

Mortadella is a quintessential Italian cured meat. I remember being a little girl and going fishing with my grandpa and my grandma would pack us all mortadella sandwiches. It was something that I absolutely loved eating as a child and I always looked forward to these sandwiches after fishing. I still love eating mortadella to this day. This mortadella sandwich includes a whipped lemon ricotta and a bright, crunchy fennel slaw. The citrus and fennel slaw cut through the richness and fattiness of the mortadella. This is my idea of a perfect sandwich. I was blown away by how delicious it was. The vessel for this sandwich was a homemade hoagie bun which are my favourite things to make. They’re fresh, light and go perfectly with all of the toppings.

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Mortadella, Whipped Ricotta & Fennel Slaw Sandwich

Ingredients

• 1 cup ricotta (preferably fresh)
• zest from 1/2 a lemon
• 10-12 slices of mortadella (sliced very thin)
• 1 cup argula
• 1 cup shaved fennel
• juice from 1/2 a lemon
• extra virgin olive oil
• salt & pepper to taste
• 2 hoagie rolls (or a baguette)

Directions

1. Add ricotta, lemon zest, a pinch of salt and pepper to ta food processor. Blend until the ricotta is smooth and creamy.
2. To make the slaw shave the fennel and add to a bowl with the arugula. Dress the greens with extra virgin olive oil, lemon juice and season with salt and pepper.
3. Assemble the sandwiches by spreading a layer of the whipped ricotta on the top piece of bread. Layer the mortadella on the bottom piece of bread and add the fennel slaw on top.