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mortadella & robiola panini


Michael Symon recipe from The Chew

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mortadella & robiola panini 0 Picture


  • 1 peasant loaf
  • 6 TBS Dijon mustard
  • 6 TBS apricot preserves
  • 8 oz robiola cheese
  • 1/4 lb sliced mortadella
  • 6 TBS evoo
  • 1 cup grated pecorino Romano cheese



Step 1

-preheat griddle or nonstick pan over med heat
-lay out 2 pieces of bread
-spread 1 TBS apricot preserves on one piece of bread
-top with some robolia and a couple slices of mortadella
-close sandwich
-spread mustard on top and bottom
-sprinkle cheese on both sides
-place on pan and plan brick on top; grill till golden and repeat on other side


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