In this panini, I combine sliced mortadella, sliced young asiago cheese, Dijon mustard, and some of my Chunky Olive Spread which adds a zesty twist to this tasty panini. I use slices of crusty bread, and once the panini is assembled, I lightly brush it with olive oil and grill it on both sides in my panini press until it is golden brown and the cheese has melted. If you do not have a panini press, you can simply cook the panini in a frying pan on top of the stove.
8 Slices Crusty Italian Bread
1/2 Pound Thinly Sliced Mortadella
1/2 Pound Sliced Young Asiago (Or Other Melting Cheese Such As Fontina, Asiago, or Gruyere)
4 Tablespoons Dijon Mustard
8 Tablespoons Chunky Olive Spread*
Directions: Lay out the bread slices and for each panini spread one slice with the Dijon mustard, and the other slice with the olive spread. Divide the mortadella and cheese between the four panini and assemble.
Preheat a panini press, (or frying pan) and lightly brush each side of the panini with the olive oil.
Cook, turning halfway through, until the panini are golden brown and the cheese has melted. Slice in half and serve immediately.
Chunky Olive Spread
1/2 Cup Briny Green Olives, Pitted
1/2 Cup Kalamata Olives, Pitted
1/2 Roasted Red Pepper
1 Tablespoon Capers, Drained
1 tsp lemon zest
1 Large Garlic Clove, Peeled
Salt & Pepper
Dash of Red Pepper Flakes
2 to 3 Tablespoons Extra Virgin Olive Oil
Directions: Place the olives,pepper, capers, and garlic on a cutting board, use a sharp chef’s knife and chop until the mixture is finely chopped. Place the chopped ingredients into a bowl, season with salt, pepper, lemon zest and red pepper flakes.
Add enough olive oil to make a chunky sauce or spread. Store in an airtight container until ready to use.