Mortadella deli sandwiches have their roots in Italy, specifically from the city of Bologna, where mortadella, a finely ground pork sausage studded with cubes of fat and often flavoured with spices like nutmeg and black pepper, originated. The mortadella itself dates back to Roman times, but the sandwich as a distinct entity became popular through Italian American deli culture, especially in cities with strong Italian immigrant communities like New York.

At its core, a mortadella deli sandwich is a celebration of simplicity and flavour. Thick slices of cold mortadella are piled high on fresh, crusty bread, often a sturdy Italian roll. Sometimes it’s dressed up with provolone or mozzarella cheese, fresh tomatoes, a drizzle of olive oil, and a sprinkle of oregano or cracked black pepper. But the magic takes off when you elevate it beyond a cold stack.

Enter the frying pan. Inspired by none other than Anthony Bourdain, one of the world’s most beloved culinary explorers, mortadella gets a glorious makeover when fried on a pan until it crisps just slightly and the fat begins to melt, releasing intense, savoury aromas. He often paired this hot, caramelised mortadella with melting cheese right on the pan. The cheese becomes gooey, the edges get golden brown, and together they form a rich, decadent crust that adds texture and depth to every bite.

This method transforms the humble deli favourite from a simple sandwich into a mouthwatering, melty masterpiece. It’s comfort food with a kick, perfect for those who adore the contrast of crunchy and creamy, salty and savoury, cold cuts and melted love. So, if you want to honour Bourdain’s legacy and treat yourself, grab your mortadella, some good melting cheese like provolone or mozzarella, and slap them in a pan until the cheese bubbles and the mortadella crisps up, an unforgettable twist on an Italian classic.