Last night I had the great pleasure of chowing down on the latest sandwich creation from @porcouk down in Sneinton Market @bustler_nottingham

Called THE BOURDAIN it is essentially a Mortadella and Provolone Sandwich consisting of
Wafer-Thin Mortadella con pistachio IGP, Sliced Provolone Piccante, Dijon Mustard, Truffle Mayo, Hambleton’s Manchet Roll, Pickled Cucumber Spears

The inspiration came from the late Anthony Bourdain, one of my all time food heroes and one of his favorite sandwiches the iconic ‘Sanduiche de Mortadella‘ from Sao Paulo

In the words of @porcouk (Jez) himself the sandwich is made as thus

” 2 piles of folded slices seared on the griddle until caramelised, flipped and topped with slices of Provolone Piccante. Once melted combine the piles and add to a toasted Manchet Roll (big up @hambletonbake) , schmear base with Dijon, top with truffle mayo. Pickles on the side to cut through the richness.”

I was first in line and had the pleasure of watching the master in action followed by the true joy of eating it.

I have to say that this is one fantastic sandwich. It sounded simple enough ‘meat and cheese’ with mustard and mayo but the method of preparation made it special.

The contrast of textures with the crispy charred parts of the Mortadella slices where they had caramalized on the grill along with the juicy meat inside the bun was fantastic

The soft cheese melted (with the aid of a blowtorch) and layered between the two mounds of meat added a nice bit of saltiness and a creamy element to the bite

Finally the truffle mayo and the Dijon mustard added that extra bit of flavour lifting and enlivening the whole affair

Excellent work Jez!

If you want one Today they @porcouk will be at @bustler_nottingham between 12-10 although I do know as it is a special there will be limited supplies so get there early!