Grilled Mozzarella Sandwiches With Mortadella, Pesto, and Artichokes | Serious Eats
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Ingredients

  • 6 tablespoons (90ml) extra-virgin olive oil, divided, plus more as needed
  • 8 slices white country bread, about 1/4 inch thick each
  • 5 small oil-packed anchovy fillets, minced (about 1/2 tablespoon)
  • 3/4 pound (340g) fresh mozzarella, thinly sliced
  • 4 teaspoons (20ml) homemade or store-bought pesto sauce
  • 4 ounces drained marinated artichoke hearts (140g; about 2 whole hearts), very thinly sliced
  • 4 very thin slices mortadella (about 2 ounces)

Instructions

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