How to Make Anthony Bourdain’s Favorite Sandwich

During this time of year, I usually find myself doing one of two things in the kitchen: Either I’m preparing an elaborate dish that takes time and effort – perhaps for Thanksgiving or a dinner party with friends – or I’m cooking the simplest thing possible to feed myself.

Amidst the chaos of the holidays, I refuse to prepare a meal that requires 15 ingredients or cook a pot pie just for my weeknight dinner. Instead, I turn to options like my favorite bagged salads or quick-prepared meals.

I also crave comfort food when it’s cold outside, and anything that requires minimal effort versus disappointing results is a win in my book. That’s why I’ve been preparing the same five-minute recipe every week during the winter: Anthony Bourdain’s favorite sandwich.

The late chef’s finest sandwiches were first introduced in his 2016 cookbook, hungerThis isn’t exactly new, and other dedicated Bourdain fans may already be familiar with it, However, it’s a perfectly simple, genius sandwich that deserves to be praised again and again every few years, If you don’t already know how to make it, I think it’s essential that every home cook has this recipe in their back pocket,

How do you make Anthony Bourdain’s favorite sandwich?

This sandwich requires only five ingredients and five minutes of your time. You’ll need thinly sliced ​​mortadella (an Italian meat made from pork, often sprinkled with pistachios), provolone, a roll (Borden suggests using sourdough or Kaiser rolls), your choice of mustard and mayonnaise.

Start by heating a small pan over medium heat. Once the pan is hot, add a little neutral oil, like avocado or canola. Place the mortadella in three small piles in the pan. You’re looking to use about five to six slices of mortadella, and they should be assembled into small mounds of two or three slices each.

Let the mortadella stacks sit until the edges are crisp and the bottom is golden brown. (Small piles of deli meat help keep the edges crisp while the interior remains soft and tender.) Flip the mortadella stacks and top each with a slice of cheese. When the other side is browned, remove the meat from the pan and place the pieces on a plate.

Now it’s time to toast the buns, and your sandwich is almost finished. Cut the roll in half, then place cut sides down on the pan used to cook the mortadella. (Alternatively, spread a little mayo on each half of the bun before toasting to help them turn golden brown.) Let them toast until they begin to lighten, then turn off the heat.

Spread mayo on one half of the roll and mustard on the other half. Then, assemble everything with a pile of melted cheese and mortadella between slices of bread. You’re all set to dine like Anthony Bourdain, without ever getting on a plane.

Where does this sandwich come from?

Of course, this deliciousness is based on Bourdain’s travels. Their simple recipe is inspired by the signature sandwich of Bar do Mane in Sao Paulo, Brazil. This casual eatery is known for its sandwiches, which feature nearly a half-pound of crisp, pan-fried mortadella and slices of melty, yellow cheese, all inside a soft Portuguese bun.

While the cheese on Bar do Mane’s sandwiches is usually described as “yellow cheese”, it looks more similar to American cheese. If you’re making this dish at home, feel free to replace Bourdain’s choice of provolone with another cheese that melts easily, such as American cheese or fontina. You can also use piles of bologna in place of the mortadella if you prefer.

By the time you have a sky-high sandwich made of crisp, delicious meat that’s been thinly sliced ​​and topped with melted cheese, you’re pretty close to perfection.