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PANINI - SAUSAGE - Mortadella and Cheese Panini
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| Mortadella and Cheese Panini F&W CONTRIBUTED BY MARIO BATALI SERVINGS: MAKES 4 PANINI STAFF-FAVORITE | |
| 1/2 cup | plain yogurt, preferably goat's-milk |
| 1 small | scallion, thinly sliced |
| 1 1/2 tablespoons | freshly grated white horseradish,, (or drained jarred horseradish) |
| 1/2 teaspoon | Dijon mustard |
| Salt | |
| Eight 3/4-inch-thick slices | peasant bread |
| Extra-virgin olive oil, for brushing | |
| 1/2 pound | thinly sliced mortadella |
| 1/2 pound | Robiola Bosina cheese, cut into 4 equal slices with the rind, or fresh ricotta |
In a small bowl, combine the yogurt with the scallion, horseradish and mustard. Season with salt.
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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