Mortadella, Asiago, and Olive Spread Panini

Makes:
4 servings
Prep:
20 mins
Cook:
5 mins
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Mortadella, Asiago, and Olive Spread Panini

Ingredients
8
slices crusty Italian bread
2
tablespoons Dijon-style mustard
1/2
cup Chunky Olive Spread
6
ounces thinly sliced mortadella
6
ounces sliced Asiago, fontina, or Gruyere cheese
2
tablespoons olive oil

Directions

  1. Spread four slices of the bread with the mustard; spread the remaining four slices with the Chunky Olive Spread. Divide the mortadella and cheese among the slices with the Chunky Olive Spread. Top with the mustard-spread slices, spread sides down. Brush outsides of sandwiches with oil.
  2. Preheat a panini press or skillet over medium heat. Add sandwiches. Cook about 5 minutes or until panini are golden brown and cheese is melted (if using skillet, turn once halfway through cooking time). Cut in half. Serve immediately.

From the Test Kitchen

A delicious sandwich made in a panini press.

Chunky Olive Spread

Ingredients

1/2
cup green olives in brine, drained, pitted, and finely chopped
1/2
cup pitted Kalamata olives, finely chopped
1/4
cup finely chopped bottled roasted red sweet pepper
1
tablespoon capers, drained and finely chopped
1
large clove garlic, peeled and finely chopped
1/8
teaspoon ground black pepper
 
Dash crushed red pepper
2
tablespoons extra-virgin olive oil

Directions

  1. In a small bowl stir together the olives, red sweet pepper, capers, garlic, black pepper, and crushed red pepper. Stir in olive oil. Store in an airtight container in the refrigerator up to 2 weeks.
From the Test Kitchen

A zesty spread that is wonderful on sandwiches of every description.

Nutrition Facts

(Mortadella, Asiago, and Olive Spread Panini)
    Per serving:
  • 598 kcal cal.,
  • 41 g fat
  • (15 g sat. fat,
  • 4 g polyunsaturated fat,
  • 15 g monounsatured fat),
  • 69 mg chol.,
  • 1831 mg sodium,
  • 34 g carb.,
  • 3 g fiber,
  • 1 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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