The Hog Father
Mortadella Fritta, Fried Egg, Stracciatella, Calabrese Hot Honey, Potato Bun
Chef Avery Hardin of Layers Green Lake | Seattle, WA
Yield: 4 servings
Adapted by StarChefs | October 2025 | PhotO: Will Blunt
INGREDIENTS
Calabrese Hot Honey:
1 cup hot honey
1 cup diced Calabrese salami
Mortadella Fritta:
1 cup all-purpose flour
1 tablespoon kosher salt
4 whole eggs, beaten
1 quart panko breadcrumbs
1 cup dry Italian herb seasoning
1½ pints avocado oil
1 pound mortadella, cut into ½-inch thick rounds
To Assemble and Serve:
4 potato buns
Butter
1 pint stracciatella
4 fried eggs
METHOD
For the Calabrese Hot Honey:
Place hot honey in a nonreactive container and set aside. In a sauté pan over medium heat, add salami and render until crispy. Strain any excess fat, then fold crispy salami into hot honey. Set aside.
For the Mortadella Fritta:
In a shallow baking dish, combine flour and salt. Set aside. In a separate baking dish, add beaten eggs. Set aside. In a third baking dish, combine breadcrumbs and seasoning. Set aside. In a large skillet over medium-high flame, heat oil to 350°F. Dredge mortadella in flour mixture followed by eggs and breadcrumbs. Once oil is hot, add mortadella and fry 3 minutes on each side, or until golden brown. Transfer to a wire resting rack over a lined sheet tray and let drain.
To Assemble and Serve:
Prepare and heat a grill. On a work surface, generously spread butter onto buns. Place on grill and toast until golden brown. Spread stracciatella on bottom buns. Top with desired amount Mortadella Fritta followed by 1 fried egg and desired amount Calabrese Hot Honey. Close sandwiches and serve.
