Fried Bologna Sandwiches with Olive Salad
This recipe was featured in the September 2015 issue of Every Day with Rachael Ray magazine.
- 1 cup drained hot giardiniera (Italian pickled vegetables)
- 1/4 cup Italian pitted green olives
- 2 tablespoons butter, at room temperature
- 4 kaiser rolls, split
- 1/2 pound thinly sliced mortadella, each slice folded into quarters
- 8 slices mild provolone or Cooper sharp American cheese
In a food processor, pulse the giardiniera and olives into a finely chopped relish.
Heat a large skillet over medium to medium-high. Lightly butter the rolls. Press the cut sides onto the pan until evenly browned, 4-5 minutes. Add the folded mortadella to the skillet a few slices at a time and cook, turning with tongs, until lightly browned, about 2 minutes per side.