ROZZO (Grilled Mortadella)
ROZZO (Grilled Mortadella)
Ingredients
For the Chili Honey Butter
- 1 stick unsalted butter
- 1/4 cup honey
- 2 tablespoons chili crunch
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
For the ROZZO
- 4 slices mortadella, large, round
- 4 slices sourdough bread
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
In a small saucepan, melt the unsalted butter over low heat.
⏱️ 2 min
- 2
Add the honey, chili crunch, smoked paprika, and salt to the melted butter. Stir the mixture until all ingredients are well combined and the butter is infused.
⏱️ 3 min
- 3
Preheat your grill to medium-high heat. While the grill is heating, take one large, round slice of mortadella. Fold it in half, then fold it in half again, creating a quarter-circle shape.
⏱️ 2 min
- 4
Carefully place the folded mortadella onto the hot grill, ensuring the fat edges are directly over the flames for a crispy char. Repeat with the remaining mortadella slices.
⏱️ 1 min
- 5
Generously brush the top side of the mortadella with the prepared chili honey butter. Grill for 1-2 minutes until slightly crispy and browned.
⏱️ 2 min
- 6
Flip the mortadella over to the other side. Brush the newly exposed side with more chili honey butter. Grill for another 1-2 minutes until both sides are golden and slightly charred.
⏱️ 2 min
- 7
Remove the grilled mortadella from the grill. Place each piece on a slice of sourdough bread.
⏱️ 1 min
- 8
Pour any remaining chili honey butter over the mortadella and bread. Garnish with fresh chopped parsley.
⏱️ 1 min
- 9
Serve immediately and enjoy your ROZZO!
⏱️ 1 min
Kitchen Tools
ROZZO (Grilled Mortadella)
For the Chili Honey Butter
- 1 stick unsalted butter
- 1/4 cup honey
- 2 tablespoons chili crunch
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
For the ROZZO
- 4 slices mortadella, large, round
- 4 slices sourdough bread
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
In a small saucepan, melt the unsalted butter over low heat.
⏱️ 2 min - 2
Add the honey, chili crunch, smoked paprika, and salt to the melted butter. Stir the mixture until all ingredients are well combined and the butter is infused.
⏱️ 3 min - 3
Preheat your grill to medium-high heat. While the grill is heating, take one large, round slice of mortadella. Fold it in half, then fold it in half again, creating a quarter-circle shape.
⏱️ 2 min - 4
Carefully place the folded mortadella onto the hot grill, ensuring the fat edges are directly over the flames for a crispy char. Repeat with the remaining mortadella slices.
⏱️ 1 min - 5
Generously brush the top side of the mortadella with the prepared chili honey butter. Grill for 1-2 minutes until slightly crispy and browned.
⏱️ 2 min - 6
Flip the mortadella over to the other side. Brush the newly exposed side with more chili honey butter. Grill for another 1-2 minutes until both sides are golden and slightly charred.
⏱️ 2 min - 7
Remove the grilled mortadella from the grill. Place each piece on a slice of sourdough bread.
⏱️ 1 min - 8
Pour any remaining chili honey butter over the mortadella and bread. Garnish with fresh chopped parsley.
⏱️ 1 min - 9
Serve immediately and enjoy your ROZZO!
⏱️ 1 min