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Mortadella and Cheese Panini
© Con Poulos

Mortadella and Cheese Panini

  • TOTAL TIME: 20 MIN
  • SERVINGS: Makes 4 panini
  • STAFF-FAVORITE

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

video Mario Batali: Mortadella and Cheese Panini

  1. 1/2 cup plain yogurt, preferably goat's-milk
  2. 1 small scallion, thinly sliced
  3. 1 1/2 tablespoons freshly grated white horseradish (or drained jarred horseradish)
  4. 1/2 teaspoon Dijon mustard
  5. Salt
  6. Eight 3/4-inch-thick slices of peasant bread
  7. Extra-virgin olive oil, for brushing
  8. 1/2 pound thinly sliced mortadella
  9. 1/2 pound Robiola Bosina cheese, cut into 4 equal slices with the rind, or fresh ricotta
  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.

Suggested Pairing

Crisp, fragrant Italian white, such as a Tocai Friulano.

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