Mortadella Sandwich on a Chinese Steamed Bun | Dinner Time Live Recipes

How to make the Mortadella Sandwich on a Steamed Bun

(from the “David’s Comfort Foods” episode of Dinner Time Live with Terry Crews and Dulcè Sloan)

The mortadella sandwich in São Paulo’s Mercado Municipal is a huge pile of thin-sliced mortadella — like half a pound — covered in gooey cheese, stuffed into a crusty roll with hot mustard.

We sent Terry Crews to try it, not knowing that his picture is literally on the wall of the restaurant (Bar do Mané). The only other portraits were of Einstein, Darth Vader, and Yoda.

Anyway, Terry loved the sandwich, so when he hosted our show, Dinner Time Live, he and Chris Ying cooked their own version for Dave Chang.

Recipe (mostly) below!

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STEAMED BUNS:
Steamed Chinese buns are fluffy and light. Ours is basically a version of the one in Modernist Bread, which you should definitely check out if you want to make your own buns at home. Essentially, you just bloom yeast in water and a little heavy cream, then add sugar, salt, and flour. Mix. Proof. Shape. Proof. Steam. We substituted cake flour for Hong Kong flour and reduced the proofing time a bit, but the recipe is really great. And to give it a little crunch, we pan-fried the buns after steaming. You can also buy steamed buns in the freezer section of most Chinese grocery stores. They fry up almost as well as the homemade one.

For each sandwich:

Chinese steamed buns
Grapeseed oil
8 thin slices mortadella
4 slices provolone
Hot mustard of your choice

Pan-fry the steamed bun in a frying pan coated with grapeseed oil, then transfer to a cutting board. Slather with hot mustard.

Spread the mortadella into the frying pan. Brown on both sides, but don’t get obsessive about it. It’s going to be delicious no matter what. Stack up the mortadella and cover with cheese. Allow the cheese to melt and drip down over the mortadella, then deposit into the bun. Slice in half and serve immediately.

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