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Andrew Fowler

Mini Croissant Sandwiches with Mortadella

Print Recipe
Prep Time 35 minutes
Total Time 35 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 24 mini croissants about 2 1/2 inches long
  • 1 1/2 lb thinly sliced mortadella
  • 12 oz thinly sliced Fontina
  • 6 oz jarred roasted red peppers drained and blotted dry
  • 1/3 cup mayonnaise
  • 1 tsp balsamic vinegar
  • 1/4 tsp black pepper
  • 2 cups baby arugula washed and thoroughly dried

Method
 

  1. Pulse the dried roasted peppers, mayonnaise, balsamic and pepper in a small processor until smooth. Scrape into a bowl and refrigerate while preparing the bread.
  2. Split each mini croissant horizontally without crushing its top. Divide mortadella and Fontina into 24 equal portions.
  3. Spread the pepper mayonnaise thinly over the cut faces. Put a few dry arugula leaves on each bottom and fold one portion of mortadella over the leaves.
  4. Add one portion of Fontina and close each croissant gently, keeping filling within the edges for easy handling.
  5. Arrange in a single layer in a covered shallow container and refrigerate until serving, preferably within 4 hours. Yield 24 whole mini sandwiches, two per serving.