[FOREIGN] This is a base recipe that you can make all Panini from. The key, of course, is the pane. You need to find a good, crusty, relatively heavyweight bread that's gonna stand up to the heat, and also grip some texture by the time you really get it grilled and nice and crispy on the outside. The filling is another issue. Here we're going to use mortadella and robiola, but you could use ham. You could use prosciutto. The idea is understanding that it's all about balance, not about too much. This isn't an overstuffed sandwich. This is about the balance between the bread and all of the other things. One of the things that I love to do is create kind of a condiment that goes with it. So I'm gonna take some goat's milk yogurt. Some scallions, and some fresh horseradish. The scallions just get chopped and tossed in there. Then we're going to take fresh horseradish. So, I'm going to take it and I'm going to put it right on the little microplane so that, with just a tiny bit of salt, is our creamy filling. We take our bread, [BLANK_AUDIO] I cut it about three-quarters of an inch thick, because by the time it's gone through the press, it's gonna be reduced by about a third of that. We open it up. We put about a nice tablespoon, but not much more. Then, we take mozzarella I like the one with the pistacchi, the pistachios, but you put on the one that you want. The cheese is Robiola. We're going to put two of these pieces on there and I'm going to use the end piece. A little extra virgin olive oil and brush it on. Once it's in good shape all you've got to do is put it on like so. So this takes about three minutes on the first side, and then we flip it three minutes on the other side. Sprinkle with a few scallions. Hit it with a tiny bit more Of that fresh horseradish. Words escape me at this point. All's I have for you is panino of mortadella and Robiola.