Mortadella and Cheese Panini
Recipe from Food & Wine

To make these sandwiches, use 6-by-4-inch slices of dense white bread from a peasant loaf to accommodate the hearty filling.


Mortadella and Cheese Panini
Con Poulos

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Servings: Makes 4 panini
Prep Time: 20 mins
Total Time: 20 mins
Related Categories: European Cuisine, Italian Cuisine, Panini Bread, Panini Sandwiches, Vegetarian, Vegetarian Sandwiches
 
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Ingredients
  • 1/2  cup
    plain yogurt, preferably goat's-milk
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  • 1 
    small scallion, thinly sliced
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  • 1 1/2  tablespoons
    freshly grated white horseradish, or drained jarred horseradish
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  • 1/2  teaspoon
    Dijon mustard
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  •  
    Salt
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  • 8 
    3/4-inch-thick slices of peasant bread
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  •  
    Extra-virgin olive oil, for brushing
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  • 1/2  pound
    thinly sliced mortadella
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  • 1/2  pound
    Robiola Bosina cheese, cut into 4 equal slices with the rind, or fresh ricotta
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Directions
1.
In a small bowl, combine the yogurt with the scallion, horseradish, and mustard. Season with salt.
2.
Heat a panini press or griddle. Brush both sides of each bread slice with oil. Arrange 4 bread slices on a work surface and spread with the horseradish yogurt. Layer the mortadella and Robiola on top and close the sandwiches with the remaining 4 bread slices. Set them on the preheated press or griddle. If using a griddle, top the panini with a large baking sheet and weigh down with heavy cans. Cook the panini over moderate heat until browned and crisp outside: 3 minutes in a press, 3 minutes per side on a griddle. Cut the panini in half and serve hot.
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