Anthony Bourdain's 5-Ingredient Sandwich Left Me Speechless

January is notoriously the longest month—it's hard to believe it's only 31 days because boy do those days feel longer than any other 31. It's also been very cold, meaning the result of the two circumstances has meant a lot of cooking. In an effort to bring a little excitement to these long, gray days, I've been trying lots of new dishes and checking things off my culinary bucket list. One such item was a sandwich I've been meaning to try for months.

The late Anthony Bourdain is one of my culinary heroes for many reasons. Not only was he one of my favorite food writers—brash, funny, and gutsy—but his openness to exploring and understanding other cultures, cuisines, and the complex context of a place's food was unmatched. And he knew good food. I've tried many restaurants featured on Bourdain's various shows and have yet to be disappointed. So when I heard about a viral 5-ingredient sandwich from one of Bourdain's cookbooks, my expectations were high. And yet—they were totally and utterly exceeded.

What Is Anthony Bourdain's Favorite Mortadella Sandwich?

I first encountered this sandwich on social media, when the cookbook author @grilledcheesesocial posted an absolutely mouth-watering video on Instagram. It looked so simple yet so good, and the second she mentioned it was from the mind of Bourdain, I was sold.

It turns out it's a recipe originally published in Bourdain's 2016 cookbook, "Appetites." Inspired by a dish Bourdain ate in Brazil, the sandwich is modeled after the signature sandwich served at Bar do Mané in São Paulo. Their famed version stacks the mortadella high with melted semi-soft yellow cheese on a Portuguese water roll. Bourdain's version swaps in provolone and adds some zippy mustard to cut through all that richness. Here's how to make it at home.

How to Make Anthony Bourdain's 5-Ingredient Mortadella Sandwich

Like I said, this sandwich could not be easier to make and takes five minutes to assemble, if not less. And speaking of five, all you need are five ingredients:

• Mortadella
• Provolone
• A roll (Bourdain recommends sourdough or a Kaiser roll)
• Dijon mustard (yellow mustard works, too)
• Mayonnaise (I opted for my favorite mayo)

The star of the sandwich is mortadella, an Italian cold cut that is best described as luxurious bologna. It's similar to bologna but higher quality and (in my opinion) better tasting. Some mortadella has pistachios in it, and there's even a spicy version with little pops of fiery Calabrian chili pepper in it. You could use bologna, but opt for as thinly sliced as you can get. Since, like bologna, the thinner it is, the more beautifully mortadella fries up, getting caramelized and crispy.

Thankfully, this is pretty much the only cooking you'll do to make this sandwich and what makes it so darn good: Heat up a skillet or frying pan on medium-high heat. Once it's pretty hot, add a tiny bit of neutral oil to ensure the mortadella doesn't stick. Make three small piles of mortadella by gently folding and clumping 2 to 3 pieces on each other. If the piles are a little messy or lopsided, don't fret, it will actually make for even more crispy, irresistible edges.

Add each mortadella pile to the pan and allow it to get browned and crispy, which will taken about a minute or so. Once they're crisped, flip the mortadella piles and add a slice or two of provolone cheese to each pile. If a little provolone hangs over the side, all the better—that will turn into an unbelievably delicious crispy cheese "skirt". When the other side of the mortadella is browned, carefully stacked the piles one on top of another in one big stack. The residual heat will melt the rest of the cheese.

Slice your bun in half and toast each side in the remaining grease in the hot skillet until they're golden brown. Add a smear of mayo to one bun half and a smear of mustard to the other. Put it all together and dig in.

My Review of the Anthony Bourdain 5-Ingredient Sandwich

With generous piles of meat and cheese, this sandwich is not for the faint of heart—or for an everyday indulgence (or your cardiologist may send me a Cease and Desist). But gosh is it delicious. It reminded me of another old-school, dead simple sandwich I was also turned onto by Bourdain: the fried bologna sandwich at Wilensky's Light Lunch in Montreal.

Their griddled bologna-and-cheese sandwich is a thing of beauty and holds a special place in my heart, since I went to college in Montreal. This mortadella sandwich took me right back. The lacy cheese and crispy edges are the best part, and the swipe of mustard perfectly cuts through all the grease. For just five ingredients, this sandwich is an exercise in balance and complexity, both in flavors and texture.

Bourdain's serving suggestion is to eat this alongside an ice cold beer. I happened to enjoy this midday on a work day, so I was not so inclined, but I can see why he suggests it. I recommend washing it down with something cold and bubbly, while you contemplate the soonest possible time you can reasonably enjoy this sandwich again.