Cool Plates features dishes from across the country to help inspire chefs' creativity. Chef Mauro Andrade discovered that he could charge $12 for a bologna sandwich by another name. Using bologna’s older, more nuanced and pistachio-studded cousin mortadella, he slices the cold-cut and puts it on housemade focaccia bread with mayonnaise. He grills it again to make a panino — the singular term for panini — and serves it with lettuce, tomatoes and French fries. Contact Bret ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.