Crispy Mortadella and Everything Bagel Sando
Crispy Mortadella and Everything Bagel Sando
Ingredients
For the Protein Bread (using a bread maker)
- 1 cup cottage cheese
- 1 egg, large
- 1/2 cup water
- 2 1/4 teaspoons active dry yeast
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
For the Sandwich Components
- 12 slices mortadella, thinly sliced
- 2 tablespoons hot honey, or to taste
- 1 medium courgette, thinly sliced into ribbons
- 1/2 lemon, juiced
- 1 tablespoon olive oil
- 1/2 cup ricotta cheese, whole milk
- 2 tablespoons everything bagel seasoning, or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- 1
For the protein bread: In a blender, combine the cottage cheese, egg, and water. Blend until smooth and well combined. This is your protein-rich base.
⏱️ 2 min
- 2
Add the blended cottage cheese mixture, active dry yeast, all-purpose flour, granulated sugar, and salt to your bread maker pan according to your bread maker's instructions (liquids first, then dry ingredients, with yeast last, typically).
⏱️ 3 min
- 3
Select the appropriate cycle for a basic or whole wheat loaf (depending on your bread maker's options) and start the machine. Allow the bread maker to complete the full baking process, which typically takes around 2 hours to 2 hours 30 minutes.
⏱️ 120 min
- 4
While the bread is baking, prepare the marinated courgette. In a small bowl, combine the thinly sliced courgette ribbons with the juice from 1/2 lemon, 1 tablespoon of olive oil, and a pinch of salt and pepper. Toss gently to coat and set aside to marinate.
⏱️ 5 min
- 5
In another small bowl, combine the ricotta cheese with 1 tablespoon of everything bagel seasoning and a pinch of black pepper. Stir well to combine. Set aside.
⏱️ 2 min
- 6
Once the bread is finished, carefully remove it from the bread maker and let it cool on a wire rack for at least 15-20 minutes before slicing.
⏱️ 15 min
- 7
To crisp the mortadella, heat a large non-stick skillet over medium-high heat. Add the mortadella slices in a single layer (you may need to do this in batches). Cook for 1-2 minutes per side, or until golden brown and crispy. Remove from the pan and immediately drizzle with hot honey.
⏱️ 8 min
- 8
Slice the cooled protein bread into desired thickness. For each sandwich, spread a generous layer of the everything bagel ricotta on one slice of bread.
⏱️ 2 min
- 9
Layer the crispy, hot honey-drizzled mortadella over the ricotta. Top with a portion of the marinated courgette ribbons.
⏱️ 1 min
- 10
Place another slice of protein bread on top to complete the sando. Repeat for remaining sandwiches and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Mortadella and Everything Bagel Sando
For the Protein Bread (using a bread maker)
- 1 cup cottage cheese
- 1 egg, large
- 1/2 cup water
- 2 1/4 teaspoons active dry yeast
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
For the Sandwich Components
- 12 slices mortadella, thinly sliced
- 2 tablespoons hot honey, or to taste
- 1 medium courgette, thinly sliced into ribbons
- 1/2 lemon, juiced
- 1 tablespoon olive oil
- 1/2 cup ricotta cheese, whole milk
- 2 tablespoons everything bagel seasoning, or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- 1
For the protein bread: In a blender, combine the cottage cheese, egg, and water. Blend until smooth and well combined. This is your protein-rich base.
⏱️ 2 min - 2
Add the blended cottage cheese mixture, active dry yeast, all-purpose flour, granulated sugar, and salt to your bread maker pan according to your bread maker's instructions (liquids first, then dry ingredients, with yeast last, typically).
⏱️ 3 min - 3
Select the appropriate cycle for a basic or whole wheat loaf (depending on your bread maker's options) and start the machine. Allow the bread maker to complete the full baking process, which typically takes around 2 hours to 2 hours 30 minutes.
⏱️ 120 min - 4
While the bread is baking, prepare the marinated courgette. In a small bowl, combine the thinly sliced courgette ribbons with the juice from 1/2 lemon, 1 tablespoon of olive oil, and a pinch of salt and pepper. Toss gently to coat and set aside to marinate.
⏱️ 5 min - 5
In another small bowl, combine the ricotta cheese with 1 tablespoon of everything bagel seasoning and a pinch of black pepper. Stir well to combine. Set aside.
⏱️ 2 min - 6
Once the bread is finished, carefully remove it from the bread maker and let it cool on a wire rack for at least 15-20 minutes before slicing.
⏱️ 15 min - 7
To crisp the mortadella, heat a large non-stick skillet over medium-high heat. Add the mortadella slices in a single layer (you may need to do this in batches). Cook for 1-2 minutes per side, or until golden brown and crispy. Remove from the pan and immediately drizzle with hot honey.
⏱️ 8 min - 8
Slice the cooled protein bread into desired thickness. For each sandwich, spread a generous layer of the everything bagel ricotta on one slice of bread.
⏱️ 2 min - 9
Layer the crispy, hot honey-drizzled mortadella over the ricotta. Top with a portion of the marinated courgette ribbons.
⏱️ 1 min - 10
Place another slice of protein bread on top to complete the sando. Repeat for remaining sandwiches and serve immediately.
⏱️ 1 min