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The Ultimate Super Bowl Sandwich

I’m tired of eating bite-sized sandwiches at parties, and they definitely don't have homemade mortadella.

I’m tired of eating bite-sized sandwiches at parties, and they definitely don't have homemade mortadella.



  • 3200g (00tipo) flour

  • 2272 water

  • 16g instant yeast

  • 64g fine sea salt

  • Extra virgin olive oil for drizzling

  • Flaky salt to taste

  • Za’atar seasoning, to taste

Guanciale Remoulade:

  • 6oz (170g) Guanciale, finely cubed

  • 2 egg yolks

  • 1 tablespoon dijon mustard

  • 1 tablespoon lemon juice (2 lemon)

  • Salt to taste

  • 2 tablespoons water

  • 1 cup (225g) vegetable oil

  • 1 small shallot very finely chopped

  • 2 teaspoons capers, very finely chopped (jar)

  • 1 cornichon, finely chopped (jar)

  • 1 tablespoon chives, thinly sliced fresh

  • Pepper to taste

Pistachio Pesto:

  • 1 cup pistachios, raw

  • 1/2 cup fresh basil

  • 1/3 cup (30g) pecorino cheese

  • 8 cloves garlic

  • 3/4 cup (97.5g) extra virgin olive oil

  • Salt to taste

Homemade Mortadella:

  • 850g pork pork, trimmed

  • 450g pork back fat, divided (half for grinding, half for dicing, blanching, and placing inside

  • 27g kosher salt

  • 2.5g insta cure#1

  • 35g potato starch

  • 3g coriander powder

  • 7 cloves garlic, grated

  • 5g smoked paprika

  • 5g fennel powder

  • ¼ teaspoon sodium erythorbate

  • 250g ice

Mortadella Add ins:

  • 5g tellicherry peppercorns, lightly crushed

  • 60g pistachios

Remaining Toppings:

  • 2lbs Genoa salami, thinly sliced

  • Your mortadella, thinly sliced

  • Pistachio pesto

  • Guanciale remoulade

  • 1lb Provolone, sliced

  • 1 head iceberg lettuce, shaved

  • Zest of 1 lemon (added to iceberg)

  • Olive oil for drizzling

  • Fresh cracked black pepper to taste

  • 5 balls burrata,

  • Aged balsamic for drizzling *optional*



  1. Whisk your instant yeast into your water until dissolved. Then in a large bowl combine flour, and fine sea salt, whisk until combined. Add your yeast mixture to your flour mixture. Mix by hand until it forms a shaggy dough. Then using a scooping shape in your hand scoop the dough up and then slap right back down into the bowl over and over, until your dough begins to smooth out, about 5 minutes. This is my preferred method of kneading this style of dough.

  2. Cover your bowl tightly with plastic wrap and leave in the refrigerator for 48 hours.

  3. Grease 3 baking sheet pans, generously with your olive oil. You almost want a little bit of a pool of oil in there, somewhere around a ¼ cup-⅓ cup of oil. Scrape your dough into the baking pan, Spread it out as much as it will spread out. Cover with plastic wrap and rest for 15 minutes. Spread the dough out to the rest of the pan. Then cover again with plastic wrap and proof at room temperature for 31/2 hours.

  4. Once there is only 1 more hour left in your proof time begin preheating your oven to it’s maximum temperature, ideally about 500 Fahrenheit.

  5. After proofing, generously drizzle olive oil on top of your dough and a little in your hands. Rub your hands together and dimple your dough all over the surface. Sprinkle flaky salt, and optionally za’atar on top of your focaccia dough. And pop into the oven for 20-30 minutes or until puffed, gorgeous golden brown on the outside, and just baked through.

  6. Remove and cool in the baking pan for 1 minute, then immediately transfer to a wire rack to cool completely so the bottom stays crispy.

  7. Slice and enjoy!

Guanciale Remoulade:

  1. Cook the Guanciale in a 10inch pan over medium low constantly stirring until the majority of the fat has rendered, and the Guanciale is browned and crispy. Drain out the fat and save in the fridge for another use. Allow your Guanciale to drain and cool completely on a paper towel. Finely chop the Guanciale as much as you can.

  2. Make your mayo by combining your egg yolks, dijon mustard, lemon juice, salt to taste, water in a wide mouthed 1 quart container such as a mason jar. Carefully pour your oil on top. Slowly lower the blending end of an immersion blender into your mixture and while touching the base of the container, blend while slowly raising your immersion blender until completely emulsified and creamy. Pour your mayonnaise into a medium sized bowl.

  3. To your mayonnaise add your finely chopped Guanciale, shallot, capers, cornichon, chives, and salt to taste. Keep in an airtight container in the fridge until ready to use.

Pistachio Pesto:

  1. In a food processor blend the pistachios, basil, cheese, and garlic until very fine.

  2. Add half the olive oil, scrape down the sides of the food processor and blend again until a touch finer. Blend in the rest of your olive oil and blend once more to incorporate.

  3. Add to a bowl and season to taste with salt as needed. Keep in an airtight container in the fridge until ready to use. Allow to come up to room temperature before using.

Homemade Mortadella:

  1. Cut your Boston Butt into small cubes. Divide the pork fat in half. Cut half of your pork fat into rough cubes and combine in a bowl with your Boston. For the other half, cut into very small 1/2 inch cubes. Place those 1/2 inch cubes in a mesh strainer and pour 1 quart of boiling water over it slowly. Allow to cool to room temp and set to the side.

  2. Grind your Boston butt pork fat mixture on a rough grind. Place in the freezer for 30 minutes and grind one more time through a fine grinding plate (around 3mm). To your grind mix in your kosher salt and insta cure #1. Mix thoroughly by hand, cover with plastic wrap and refrigerate overnight.

  3. Place meat in a food processor, you made need to do this in batches….process for 2-3 minutes, adding half your ice during that process to keep the meat chilled. Then add the remainder of the ice plus your coriander powder, minced garlic, smoked paprika, fennel powder, and sodium erythorbate. Blend until very homogenous. Check temperature make sure it’s still cold. Finally add your potato starch and blend until well incorporated and homogenous. Make sure your mixture doesn’t go over 52 degrees Fahrenheit.

  4. Add your meat to a large chilled bowl add in your peppercorns, pistachios, and blanched pork fat cubes. Incorporate evenly.

  5. Stuff your mortadella farce into 150mm casings. Close both ends tightly so water cannot get inside the casing. Place in a sous vide bath set to 140 Fahrenheit for 3 hours.

  6. Completely submerge your mortadella in an ice water bath until completely cold. Chill in the fridge overnight.

  7. Slice thinly on a deli slicer or with a knife.

Remaining Toppings:

  1. Assemble in this order: bottom slice focaccia (whole thang), generous remoulade, mortadella, torn burrata, generous pistachio pesto, mortadella, salami, provolone, lemon perfumed iceberg, remoulade, middle focaccia, repeat same order once more then top with focaccia top.

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