Mortadella Sourdough Sandwich


  • 50g oyster mushrooms
  • 1 tbsp extra-virgin olive oil
  • Salt and freshly ground pepper
  • 3 tbsp mayonnaise
  • 3 tbsp jarred tapenade
  • 4 slices toasted sourdough bread
  • 1/2 cup sliced red grapes
  • 160g sliced mortadella
  • Italian parsley


Bringing the Simple Parts Together

In a medium skillet, sauté the mushrooms in the olive oil until tender; season with salt and pepper. 

Mix the mayonnaise with the tapenade and spread on the toasted sourdough. Top half of the slices with the mushrooms, grapes, mortadella and parsley. Close the sandwiches, halve and serve.


Wine match, 2013 Equinox Pinot Noir 

Rich and dense with dark brooding fruit and notes of spice.
This is not your typical simple sandwich! It has plenty of earthy and dark flavours from the mushrooms and tapenade, which will work beautifully with the darker and earthier notes of the Equinox Pinot Noir.