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2
5 minutes
5 minutes
18 thin slices mortadella
6 slices provolone cheese
2 Kaiser rolls
2 tbsp mayonnaise
2 tbsp Dijon mustard
Preheat your Blackstone griddle to medium heat.
Divide the mortadella into 6 small piles (about 3 slices each) and place them on the griddle. Cook until the edges begin to curl and lightly crisp.
Top each pile with a slice of provolone cheese and let it melt into the meat.
Slice the Kaiser rolls and place them cut-side down on the griddle. Toast until lightly golden, or leave soft if preferred.
Spread Dijon mustard on one side of each roll and mayonnaise on the other.
Stack 3 piles of mortadella and melted provolone onto each sandwich.
Close the sandwiches, press lightly, and serve hot.
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