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.
INGREDIENTS
- 1/2 Lb. mortadella, sliced
- 4 slices Bongards® Provolone Cheese
- 1 sourdough kaiser roll
- 1 – 2 Tbsp. Bongards® Salted Butter
- 2 Tbsp. garlic dijon aioli (see recipe below)
PREPARATION
- Prepare garlic dijon aioli.
- Fry each slice of mortadella in large saute pan over medium-high heat until edges are charred and crispy, then place into 2 piles.
- Top each pile with 2 slices of Bongards® Provolone Cheese and slide it to the side of the pan to melt the cheese.
- Butter and griddle kaiser roll over medium-high heat in the same pan.
- Assemble: Bun, garlic dijon aioli, mortadella with provolone cheese, more garlic dijon aioli, and top bun.
Secondary Recipes
Dijon Garlic Aioli
INGREDIENTS
- 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
PREPARATION
- Using a microplane, finely grate garlic into bowl.
- Add kosher salt, lemon juice, smoked paprika, dijon, and egg yolk. Whisk briefly to combine.
- 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.
- Once all the oil has been added, whisk a few more times to ensure mixture is thoroughly emulsified.
- Whisk in lemon juice. Taste and add additional salt if necessary.
