Grilled Mortadella Tartine with Pickled Sweet Peppers, Pecorino and Arugula

Tartine:

-1-1inch slice of toasted PQM Spence Sourdough 

-4 oz sliced PQM mortadella, crisped in a pan 

-3 tablespoons garlic mayonnaise 

-2 oz pickled sweet peppers, recipe follows 

-2 oz pecorino, shaved 

-1 oz arugula 

-1 tablespoon extra virgin olive oil 

-Juice of half a lemon 

-Salt and pepper 

Pickled Sweet Peppers:

-1/2 pound sliced peppers of your choosing 

-1 cup distilled vinegar

-1 pint water

-1 tablespoon sugar

-1 teaspoon salt

Bring vinegar, water, sugar, and salt up to a boil. Pour hot liquid over peppers, cover let cool to room temperature. Refrigerate for up to a month.

How to Assemble:

1. Slather toast with mayonnaise 

2. Feather mortadella on top of mayonnaise 

3. In a bowl toss together peppers, pecorino, arugula, olive oil, lemon 

4. Season salad with salt and pepper to taste 

5. Garnish mortadella with arugula salad