This sandwich recipe is fresh and trendy. Fresh garden flavors mixed with mortadella and sliced provolone give this sandwich all the perfect end-of-summer flavors you crave. To top it off, it only takes a few minutes to make, and this sandwich is full of rich nutrients.
To watch KC’s latest episode of Chat’n Dish as she prepares this recipe, click here.
Ingredients
- 1 pound asparagus cleaned, tough ends removed and cut into 1-inch pieces
- 2 tablespoons fresh dill
- 2 tablespoons fresh parsley
- 2 tablespoons fresh thyme
- 6 green onions cleaned and cut into 1 inch pieces
- 1/2 cup feta
- 1/2 cup flour
- 1 beaten egg
- 2 tablespoons oil for frying
- Salt & pepper
- 4 crusty rolls
- 8 slices Mortadella
- 8 slices Provolone
- 1/2 cup ranch dressing
- 1 cup baby arugula
- 4 tablespoon olive oil
Preparation
- 1 Blend first 9 ingredients ingredients in food processer on pulse until you have a thick batter.
- 2 Heat oil until very hot.
- 3 Spoon batter into frying pan; sauté about 4 minutes per side.
- 4 Set fritters aside.
- 5 Heat grill to very hot.
- 6 Cut rolls in half and brush all cut sides with olive oil.
- 7 Toast cut sides down on grill until golden brown.
- 8 Spread cut sides of rolls with ranch dressing.
- 9 On bottoms place arugula, mortadella, fritter, provolone and a dollop of dressing.
- 10 Repeat, then close with roll tops.
