Mortadella sandwich

Barbecuing is difficult? No way, grillmaster Jord Althuizen shows in his new book Smokey Goodness No Worries BBQ that even someone with two left hands can conjure something delicious on the BBQ.

Jord: “‘You have to try this!’ exclaimed an enthusiastic panhoca. Our guide, who took me under his wing for several days through São Paulo during the famous churrascada BBQ festival, pointed to bar do mane – a food stall in the mercado municipal – where ridiculously thickly filled mortadella cheese sandwiches were being devoured by hordes of locals and tourists. On panhoca’s recommendation, we ordered a sandwich to share and a large bottle of beer. The hot pepper mustard has quite a kick; having some water to put out the fire is pretty wise. The fantastic taste experience of this sandwich has always stayed with us, and with this smokey remake I’m giving you the same culinary experience. Brazilians traditionally put 300 grams of mortadella on one sandwich. You decide how authentic you want to make this dish, but you can definitely cancel your dinner plans.”

Preparation:

1. Finely chop the fresh red peppers; if you like things spicy, use the seeds too. Heat the olive oil in a small skillet and add the red pepper, garlic and white wine vinegar.

2. Sweat everything over low heat until the peppers and garlic have softened. Mix the softened peppers and garlic with the mayonnaise, mild mustard and chipotle Tabasco in a bowl, and purée the mixture until smooth using a stick blender or regular blender. Stir in the wholegrain mustard and season with salt and freshly ground black pepper.

3. Prepare a BBQ with a lid for indirect grilling and heat it to 160 °C. Wrap the soaked wood chips in aluminium foil, pierce a few holes in the packet and arrange it among the glowing coals.

4. Lightly brush the mortadella slices with olive oil, fold or crumple them into four small packets and place them on the BBQ. Smoke them with the lid closed for 20 minutes. Then place plenty of cheddar slices on each packet and let them melt over the mortadella for about 5 minutes.

5. Meanwhile, cut the rolls open, spread them with the Hot Pepper Mustard and add some lamb’s lettuce. Finally, once the cheese has melted, add the warm mortadella and serve immediately.

Title: Smokey Goodness No Worries BBQ
Author: Jord Althuizen
Publisher: Kosmos Uitgevers
Price: €29,99