How to Use mortadella in a Sentence

mortadella

noun

• On the white marble counter, a shiny red Berkel slicer cradles a tower of mortadella.
  — Jay Cheshes, WSJ, 5 Feb. 2019
• Stir in the cream and mortadella and cook at a gentle simmer until heated through.
  — The Washington Post, NOLA.com, 1 Jan. 2018
• Off the flames come thick pieces of sourdough, made with a 25-year-old starter, kissed with smoke and delicious with slices of homemade mortadella.
  — Brett Martin, GQ, 23 Apr. 2018
• All of the tweaks make for a pretty great sub, stacked with thick slices of mortadella, capicola, salami and provolone.
  — Jenn Harrisstaff Writer, Los Angeles Times, 14 Mar. 2020
• There's a warm mortadella sandwich, which is a fancy lunch meat sandwich.
  — Polly Campbell, Cincinnati.com, 15 July 2019
• Without cleaning the grinder, grind the pancetta, prosciutto, and mortadella twice into a medium bowl.
  — CBS News, 28 Sep. 2019
• His is crafted from the usual suspects: cured meats such as mortadella and soppressata, along with provolone cheese and the makings of an olive relish.
  — Kate Krader, Bloomberg.com, 14 May 2020
• Pick a protein Bring on the deli meats (salami! prosciutto! mortadella!) and tinned fish (anchovies! octopus! mussels escabeche!), and don’t be afraid to mix and match.
  — Aliza Abarbanel, Bon Appétit, 24 Apr. 2020
• Originally a peasant sausage, ‘nduja is composed of back fat, belly and trimmings of lean meat — the same mix used to produce mortadella.
  — Los Angeles Times, 19 Sep. 2019
• No more kuku, my mother’s Persian herb frittata; no more kalbas sandwiches: all-beef mortadella wrapped in lavash bread.
  — Andy Baraghani, Bon Appetit, 16 Mar. 2018
• Layer half of soppressata on bottom half of bread, followed by half of capicola, half of mortadella, and half of provolone.
  — Gabriella Vigoreaux, Good Housekeeping, 25 Oct. 2015
• One cook cuts pasta sheets into squares, while another doles out the filling—a blend of mortadella, prosciutto, pork loin, Parmigiano-Reggiano, eggs, and nutmeg.
  — Benjamin Kemper, CNT, 17 Feb. 2017
• No Bologna Coney: Italian mortadella pork sausage flavored with pistachios and Mancini’s pepper blend, served on a buttered and toasted split-top bun, and topped with mild muffuletta olive and pepper salad.
  — Nancy Ngo, Twin Cities, 20 Aug. 2019
• In Carmel, find a New Orleans-style muffaletta with mortadella, city ham, salame cotto, provolone, mozzarella, olive salad and giardiniera on a sesame roll.
  — Liz Biro, Indianapolis Star, 3 July 2018
• Highlights from the new daytime menu include the #11 Lil Sal’s grinder with prosciutto, sopressata, mortadella and mozzarella; and the Caesar salad with bagna cauda, bread crumbs and an unimaginable amount of Parmesan.
  — Josie Sexton, The Denver Post, 11 June 2019
• Repeat process with another layer of crepe, mayonnaise and mortadella.
  — Claire Perez, sun-sentinel.com, 21 Nov. 2019
• Take the very impressive-looking muffaletta, stacked with mortadella, capicola, Genoa salami, and olive salad, the bottom bun splashed with balsamic vinegar.
  — Mike Sula, Chicago Reader, 9 July 2018
• The rotolo is essentially a savory cinnamon bun made with pizza dough, usually stuffed with mortadella and ricotta and topped with a pistachio pesto.
  — Alex Delany, Bon Appetit, 6 Mar. 2017
• The rotolo is essentially a savory cinnamon bun made with pizza dough, usually stuffed with mortadella and ricotta and topped with a pistachio pesto.
  — Alex Delany, Bon Appetit, 6 Mar. 2017
• One notable pinsa option is the Mortadella, with mortadella sausage, mascarpone cream and crumbled pistachio.
  — Priscilla Totiyapungprasert, azcentral, 6 Mar. 2020
• In addition to the fresh pastas, the family will make spezzatino (beef stew) with polenta; chicken scaloppine; mortadella sandwiches; and crostoli (fried dough with powdered sugar).
  — Jenn Harris, latimes.com, 6 Mar. 2018
• The French Quarter: Sopressata, mortadella, capicola, provolone, olives, olive oil.
  — Kellie Hwang, azcentral, 12 July 2018
• The muffuletta is a variation on the Italian sandwich, a medley of cold cuts, ham, mortadella, salami, pepperoni and cappicola, plus Swiss and provolone cheeses (a vegetarian version is available).
  — USA TODAY, 28 Sep. 2017
• In a meat market, rows of aged prosciutto dangle from steel rods above displays of sausages, fresh cuts of meats, and an almost-holy litany of salumi: mortadella, prosciutto pratomagno, pancetta, coppa, lardo, mondiola, biruldu.
  — Necee Regis, BostonGlobe.com, 2 July 2018
• Bring your appetite to the Mercato delle Erbe or Mercato di Mezzo for a belly-filling extravaganza, or wander into just about any trattoria to tuck into tortellini al brodo, mortadella, and tagliatelle in a slow-simmered ragu.
  — Alexander Pohl, National Geographic, 4 Nov. 2019
• Head to your local market deli for mortadella, Genoa salami, pagnotta, and prosciutto and let the layering begin alternating between meats, garlic mayonnaise, and olive spread for a majorly filling meal.
  — Dallas News, 24 Jan. 2020
• Olives, lettuce, mozzarella, mortadella, salami, pesto ...
  — Chicago Tribune, chicagotribune.com, 17 May 2018

Last Updated: 24 Jul 2024