This panini makes excellent use of leftover charcuterie, like the porky mortadella suggested here, but you can also use country ham or prosciutto. Sometimes, when Erick Harcey is craving an even more lavish sandwich, he’ll add an extra layer of Robiola.
Slideshow:Hot, Gooey Melted Sandwiches
8 slices of seeded Jewish rye bread
Unsalted butter, softened, for brushing
1/2 cup homemade mustard
1 pound thinly sliced mortadella
1/2 pound Robiola Bosina cheese, cut into 12 equal slices with the rind
1 cup lightly packed baby arugula
1/4 cup pickled red onion slices or 12 pickled cocktail onions, thinly sliced
How to Make It
Preheat a panini press or a griddle. Brush one side of each bread slice with butter and arrange buttered side down on a work surface. Spread each bread slice with 1 tablespoon of the mustard. Layer the mortadella, Robiola, arugula and pickled onions on 4 of the bread slices and close the sandwiches.
Grill the panini over moderate heat until browned and crisp outside, about 3 minutes in a press or 3 minutes per side on a griddle. Cut the panini in half and serve.
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