PANINI WITH MORTADELLA, PICKLED RED ONION, AND AGED PROVOLONE

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Panini with Mortadella, Pickled Red Onion, and Aged Provolone image

This delicicous panini recipe is courtsey of Scott Conant's "Bold Italian."

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 5

3 slices mortadella
2 slices ciabatta (2 inches thick), halved widthwise
1/2 tablespoon Scott Conant's Pickled Red Onions
1 to 2 slices aged Provolone cheese
1 to 2 tablespoons extra-virgin olive oil

Steps:

  • Heat a panini grill to hot or a grill pan to medium.
  • Place slices of mortadella on one of the slices of ciabatta. Add onions and cheese; top with remaining slice of ciabatta.
  • Brush top and bottom of the sandwich with olive oil. Place in panini grill and press until bread is crisp and brown, and cheese has melted slightly, 9 to 10 minutes. If using a grill pan, press sandwich down with a heavy pan set on top of the sandwich, cooking, turning once, 2 to 3 minutes per side. Cut sandwich in half and serve immediately.

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