Grilled Mortadella and Muenster Monster Sub

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

mayonnaise, black olives, dijon mustard, clove garlic, honey, kosher salt, mortadella, muenster cheese, baguette, beefsteak tomatoes

Taken from www.foodnetwork.com/recipes/jeff-mauro/grilled-mortadella-and-muenster-monster-sub-recipe.html (may not work)