Grilled Mortadella and Muenster Monster Sub

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 8 servings
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1/3 cup mayonnaise

2 tablespoons minced pitted oil-cured black olives

1/2 teaspoon dijon mustard

1 small clove garlic, minced or grated

1/4 teaspoon honey

Kosher salt

2 pounds mortadella, sliced about 1/8 inch thick

6 ounces muenster cheese, thinly sliced

1 24-inch baguette

2 beefsteak tomatoes, sliced

2 cups shredded iceberg lettuce


  1. Preheat a grill to medium high. Make the olive aioli: Mix the mayonnaise, olives, mustard, garlic and honey in a bowl. Taste and add salt if necessary. Make a small cut on the edge of each slice of mortadella to prevent it from curling as it cooks. Grill the mortadella until marked, then flip, top with a slice of cheese and grill until the cheese melts, 1 to 2 more minutes. (You can also cook the mortadella in a large nonstick skillet over medium-high heat, about 3 minutes per side.)
  2. Sandwich build: Split the baguette in half lengthwise and toast lightly on the grill. Schmear the olive aioli on the baguette top. Layer the cheese-topped mortadella on the baguette bottom. Top with the tomatoes, lettuce and the baguette top. Cut into individual sandwiches. Photograph by Kang Kim