Grilled mortadella and cheese finger sandwiches with rosemary

Based on 6 ratings
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Devan

Editor at Kitchen Stories

Difficulty

Easy đź‘Ś
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Pieces:-12+
12 slices mortadella
6 slices Gouda cheese
9 slices sandwich bread
6 sprigs rosemary
1½ tbsp grainy mustard
olive oil (for greasing)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • grill pan
  • rubber spatula

Nutrition per serving

Cal
144
Protein
7 g
Fat
9 g
Carb
8 g
  • Step 1/3

    Cut the crusts off of the sandwich bread. Brush a slice with grainy mustard then layer on a slice of Gouda cheese and two slices of mortadella. Cover with a slice of bread and again layer with mustard, Gouda, and mortadella. Complete with another slice of bread on top. Repeat until you have three sandwiches.
    • 9 slices sandwich bread
    • 1½ tbsp grainy mustard
    • 6 slices Gouda cheese
    • 12 slices mortadella
    • cutting board
    • knife

    Cut the crusts off of the sandwich bread. Brush a slice with grainy mustard then layer on a slice of Gouda cheese and two slices of mortadella. Cover with a slice of bread and again layer with mustard, Gouda, and mortadella. Complete with another slice of bread on top. Repeat until you have three sandwiches.

  • Step 2/3

    Heat an oiled grill pan over medium-high heat. Grill each sandwich on both sides until golden brown.
    • olive oil (for greasing)
    • grill pan
    • rubber spatula

    Heat an oiled grill pan over medium-high heat. Grill each sandwich on both sides until golden brown.

  • Step 3/3

    Cut each sandwich into four triangles and halve each rosemary sprig width-wise. Skewer each sandwich triangle on one rosemary sprig. Enjoy as an appetizer!
    • 6 sprigs rosemary

    Cut each sandwich into four triangles and halve each rosemary sprig width-wise. Skewer each sandwich triangle on one rosemary sprig. Enjoy as an appetizer!