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Banh Mi-Style Grilled Mortadella Rolls

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8 slices mortadella
125 g mild cheddar cheese (or similar cheese)
8 small submarine rolls (can be replaced by hotdog buns)
30 ml (2 tbsp.) Dijon mustard
30 ml (2 tbsp.) maple syrup or 20 ml (4 tsp.) brown sugar

Grated daikon radish (can be replaced by grated white cabbage)
Grated carrots
Rice vinegar
Fish sauce (optional)
Fresh cilantro sprigs
Red pepper (hot or sweet), sliced thin


Combine mustard and syrup (or brown sugar), set aside.
Lightly drizzle the rice vinegar and fish sauce over the carrots and radish, set aside.
Cut cheese into sticks.
Place one stick in each slice of mortadella and roll up. Secure with a toothpick.
Broil the rolls on the BBQ or under the broiler, just enough to brown and warm slightly.
Toast the buns and place one mortadella roll in each.
Top with mustard, marinated vegetables, cilantro and peppers.

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