- K&N’s Mortadella Slices - 8-10 slices
- Bread slices - 16
- Mayonnaise - ½ cup
- Cream cheese - 1 cup
- Cream - ½ cup
- Vegetable filling - as required
- Green peas - for garnish
- Cherry tomatoes - for garnish; halved
- Salad leaves - for garnish
- Egg filling - as required
- Carrot - for garnish; chopped
For Eggs Filling
- Eggs - 4-6; boiled & mashed
- Green chillies - 3-4; finely chopped
- Mayonnaise - 1 cup
- White pepper powder - ½ tsp
- Black pepper powder - ¼ tsp
Heat K&N’s Mortadella Slices as per instruction on pack. Set aside.
In a bowl, add mayonnaise, cream, cream cheese and mix well.
Take three bread slices and cut into circles. Set aside.
Spread vegetable filling on 1st bread circle evenly and top it with prepared K&N’s Mortadella Slices.
On another bread circle, spread vegetable filling and lay it on the first bread circle.
Add egg filling on top then add a layer of prepared K&N’s Mortadella Slices.
On another bread circle, spread egg filling and top it on the prepared bread cake.
Spread cream cheese mixture evenly on all sides.
Repeat the same process to make three more mini mortadella cakes. Refrigerate for 1 to 2 hours.
Garnish with cherry tomatoes, salad leaves, peas and carrot.
Your Mortadella Mini Sandwich Cakes are ready to serve.
For Eggs Filling
Mix all the above ingredients well and set aside.
- Cabbage - 1 cup; thinly sliced
- Carrot - 1 cup; thinly sliced
- Peas - 1 cup; boiled & coarsely mashed
- Green bell pepper - ¼ cup; chopped
- Mayonnaise - 1 cup
- Salt - to taste
- White pepper powder - 1 tsp
- Black pepper powder - ½ tsp
- Chilli sauce - 2 tbsp
In a bowl, add cabbage, carrots, peas, bell pepper, mayonnaise, salt, white pepper powder, black pepper powder and chilli sauce.
Mix all ingredients well and set aside.