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Back to Panini with Mortadella, Pickled Red Onion, and Aged Provolone All Reviews for Panini with Mortadella, Pickled Red Onion, and Aged Provolone - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 1 2112_recipe_panini
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary Servings: 1 2112_recipe_panini
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 1
Recipe Summary
Servings: 1
Servings: 1
1
2112_recipe_panini
2112_recipe_panini
Ingredients
Ingredients
- 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
Directions
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.
Reviews
Add Rating & Review
Reviews
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All Reviews for Panini with Mortadella, Pickled Red Onion, and Aged Provolone
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Panini with Mortadella, Pickled Red Onion, and Aged Provolone
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
