Run the SPAM® through the meat grinder. (I have a hand-cranked one.) Or a food processor. Or mince it with a knife.
Add Miracle Whip and sweet pickle relish, and mix thoroughly. (Mixing also helps to break up the meat.) Chill for half an hour. Best served on soft, white (Wonder) bread, but I eat it on low-carb multi-grain.
Dad had to coax people to try it. Once they did, they were like, ‘Do you have any more?’
SPAM® is heavy and salty. Mayonnaise is heavy and salty. Miracle Whip is light and sweet. That’s why you have to use Miracle Whip. The light sweetness balances the heavy saltiness. Mayonnaise just wouldn’t work.
I’ve had expensive mortadella, and I didn’t care for it. I’m not a big fan of salami either. I just don’t like fatty meats served cold/room temperature. Grilled or fried is o.k. but still not my fav.
Are you sure those were globs of fat? Because around here at an Italian deli (or Caputo’s deli counter) you can mortadella two ways. One looks like bologna but bigger, the other has pistachios in it. I’m wondering if you confused the nuts with globs of fat.
While on the bologna topic, when was the last time you had ring bologna? We’d have it very occasionally for dinner when I was a kid.
Yes, it’s pretty standard. It may also contain pistachios or peppercorns.
Mortadella is a large salume made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella - Wikipedia
Yes, all the mortadella I’ve had has pockets of fat in it. It can also have pistachio (my preference) but you can’t mix up the two.
I’m with the OP. I didn’t realize so many people ate it with mayo, and I would never put mayo on it for the reasons stated. It needs a non-oily, vinegary foil.
By the way, this mortadella pasta is great:
Ask the deli counter to slice it real thick, like a 7 or 8 on the slicer (or indicate with your fingers.)
I put Hellmann’s mayo on just about all sandwiches, with specific exceptions like hot roast beef. For me the foil to a fatty meat like mortadella or bologna is (optionally) spicier, less-fatty meats like ham or salami along with it, but (mandatory!) Dijon mustard, tomato, and lots of lettuce. The mayo complements the last two ingredients.
For the reasons you state, I’d never just slather mayo on a plain mortadella sandwich, but then, that’s not how I make sandwiches. If I absolutely had to have a mortadella sandwich and had no tomatoes or lettuce, I’d just put Dijon on it but no mayo.
But there are a few sandwiches that are best with a minimum of added ingredients. Tuna salad sandwiches require mayo but nothing else, and sandwiches of herbed liverwurst require nothing but well-buttered bread. Sandwiches with fresh smoky garlicky kielbassa likewise generally require nothing but well-buttered rye bread or a bun.
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