Vito The Mooch Recipe

Place room-temperature cream cheese in a small bowl. Add harissa paste, lemon juice, olive oil, salt, and black pepper.

Whisk or stir vigorously until smooth and evenly colored. Taste and adjust: add up to another 1/2 tbs harissa for more heat or a pinch more salt if needed. Set aside at room temperature.

If using whole mozzarella ball, drain and pat dry with paper towel. Slice into 1/4-inch (6 mm) slices. If using pre-sliced, separate slices so they lay flat.

If using tomato, slice into thin rounds and season lightly with salt to draw out excess moisture.

If using pickled pepperoncini or pickles, slice thinly and set aside.

Preheat a skillet over medium heat (or preheat an oven to 375°F / 190°C if you prefer oven-toasting).

Carefully split the demi-baguette lengthwise. Spread the inside faces lightly with butter or brush with olive oil (this helps golden the bread).

On the bottom half, spread a generous layer (about 2–3 tbs) of the prepared harissa cream cheese, leaving a 1/2-inch border at each end.

Layer the mortadella evenly over the cream cheese, slightly folding slices so they create cushion and coverage (use all or most of the 120 g).

Add the sopressa in a single even layer on top of the mortadella.

Top the meats with mozzarella slices, slightly overlapping to cover. If using tomato, tuck tomato rounds between cheese and meat or on top of cheese. Scatter salad greens and pickles (if using) over the cheese.

Close the sandwich with the top half of the baguette and press gently to compress the layers.

Place the sandwich in the preheated skillet and press with a heavy pan or sandwich press; cook 2–3 minutes per side until bread is toasted and cheese begins to soften and melt. If using the oven, wrap the sandwich in foil and bake 8–10 minutes, then open foil and bake 2–3 minutes more to crisp the crust.

Remove from heat, rest 1 minute, then cut the demi-baguette into two generous portions. Serve warm so the harissa cream cheese is spreadable and the mozzarella is soft.