Name: Mortadella and Cheese Panini
Total time: 20 min
Yield: Makes 4 panini
Ingredients: ½ cup plain yogurt, preferably goat's-milk; 1 small scallion (thinly sliced); 1 ½ tablespoons freshly grated white horseradish (or drained jarred horseradish); ½ teaspoon Dijon mustard; Salt; 8 3/4-inch-thick slices of peasant bread; Extra-virgin olive oil (for brushing); ½ pound thinly sliced mortadella; ½ pound Robiola Bosina cheese (cut into 4 equal slices with the rind, or fresh ricotta)

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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Mortadella and Cheese Panini

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