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MICHAEL SYMON Mortadella & Robiola Panini

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This panini makes for a perfect snack for a picnic!

ingredients
MORTADELLA & ROBIOLA PANINI
1 peasant loaf (1/2-inch slices)
6 tablespoons dijon mustard
6 tablespoons apricot preserves
8 ounces robiola cheese
1/4 pound mortadella (sliced)
6 tablespoons extra-virgin olive oil
1 cup pecorino cheese (grated)

directions
Preheat griddle or nonstick pan over medium heat.
To make a sandwich, lay out two pieces of bread on a clean work surface. Spread one tablespoon apricot preserves on one piece of bread. Top with some robiola and a couple slices of mortadella. Close the sandwich. Spread some Dijon mustard on the top and the bottom of the sandwich. Sprinkle some Pecorino cheese on both sides of the sandwich. Transfer to preheated griddle and place a brick on top. Grill until golden. Flip and cook until golden on the other side. Remove from grill.
Repeat with remaining sandwiches.
Tips:
– To go, wrap the sandwiches in tin foil. Transport them in an insulated cooler to keep warm!
– Substitute mortadella with bologna and the robiola with cream cheese.

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