BBQ MORTADELLA & EGG ROLL WITH BEETROOT BBQ SAUCE

pREP TIME: 15 MINUTES - COOK TIME: 15 MINUTES - serves: 1

Ingredients

For the Roll:

• 2 soft bread rolls (brioche or burger buns)

• 4 THICK CUT slices mortadella

• 2 large eggs

• 1 tbsp olive oil or butter

• 1 tsp Rub-A-Dub Smoky Pepperberry Seasoning (or seasoning of choice)

Optional Add-Ons:

• Caramelised onions

• Rocket (arugula)

• Cheese slice (cheddar or Swiss)

Method

1. Prepare the BBQ:

   • Preheat your BBQ or grill pan to medium-high heat. Lightly oil the surface.

2. Cook the Mortadella:

   • Place mortadella slices on the grill and cook for 1–2 minutes per side until lightly crisped and slightly charred. Remove and set aside.

3. Cook the Eggs:

   • Heat olive oil or butter on the BBQ plate. Crack in the eggs and cook to your preference (fried or slightly crispy edges work best). Season WITH Rub-A-Dub® OF YOUR CHOICE.

4. Toast the Rolls:

   • Slice the rolls in half and toast them cut-side down on the grill until golden.

5. Assemble the Rolls:

   • Spread a generous layer of beetroot BBQ sauce on the base of each roll.

   • Layer with grilled mortadella, followed by the egg. Add optional toppings if desired.

   • Finish with an extra sprinkle of Rub-A-Dub seasoning and SAUCE, THEN place the top bun on.

Suggestions for Dietary Needs

• Vegan: Replace mortadella with grilled plant-based deli slices. Swap eggs for tofu scramble and use vegan buns and Worcestershire alternative.

• Vegetarian: Omit mortadella and add grilled halloumi or a veggie patty instead.

• Gluten-Free: Use gluten-free rolls and ensure sauces (especially Worcestershire) are gluten-free.