- Slice brioche buns open, butter inside of both buns with butter liberally.
- Traditionally, the dish calls for regular mortadella but the slight, slow heat of spicy mortadella is a delicious alternative.
- Ensure you choose the regular cut, not the lean varietal as the fattiness is nice and rich.
- Have the deli butcher slice the mortadella as thin as possible.
- Layer 2-3 slices on the bottom of the bun, top with bun top.
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