The Anthony B.

Anthony Bordain influenced an entire generation of culinarians and was loved by all. He left behind a legacy… and a favorite sandwich. This sandwich is piled high with pan-fried mortadella and layers of creamy Bongards® Provolone Cheese, stacked on a griddled sourdough kaiser roll, and slathered with an aromatic house-made garlic dijon aioli.  This sandwich, a testament to Bourdain’s love for simple, bold flavors, is a taste of his culinary adventures.



  1. Prepare garlic dijon aioli.
  2. Fry each slice of mortadella in large saute pan over medium-high heat until edges are charred and crispy, then place into 2 piles.
  3. Top each pile with 2 slices of Bongards® Provolone Cheese and slide it to the side of the pan to melt the cheese.
  4. Butter and griddle kaiser roll over medium-high heat in the same pan.
  5. Assemble: Bun, garlic dijon aioli, mortadella with provolone cheese, more garlic dijon aioli, and top bun.

Secondary Recipes

Dijon Garlic Aioli

  • 1 egg yolk
  • 1 – 2 cloves garlic, minced
  • 1-1/2 Tbsp. dijon mustard
  • 2 Tbsp. fresh lemon juice (juice of about 1 lemon)
  • 1/2 tsp. salt
  • 1/4 tsp. smoked paprika
  • 1/2 C. olive oil
  1. Using a microplane, finely grate garlic into bowl.
  2. Add kosher salt, lemon juice, smoked paprika, dijon, and egg yolk. Whisk briefly to combine.
  3. Whisking constantly, add oil a few drops at a time. As the aioli starts to emulsify, increase oil addition to a tin, steady stream, continuing to whisk briskly.
  4. Once all the oil has been added, whisk a few more times to ensure mixture is thoroughly emulsified.
  5. Whisk in lemon juice. Taste and add additional salt if necessary.