Bagna Cauda Panini
Martha and Sean Rembold of Brooklyn's Marlow and Sons prepare a bagna cauda panini.
Bagna Cauda Panini
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Bagna Cauda Panini
Martha and Sean Rembold of Brooklyn's Marlow and Sons prepare a bagna cauda...
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The Martha Stewart Show, March 2009
- Yield Makes 2 sandwiches
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Ingredients
- 2 (7 1/2-by-3-inch) pieces focaccia, halved horizontally
- 11 tablespoons unsalted butter, room temperature
- 4 to 8 oil-packed anchovy fillets, finely chopped
- Zest and juice of 1/2 lemon
- 1/2 cup fresh flat-leaf parsley, sliced
- 1/2 cup fresh thinly sliced chives
- Coarse salt and freshly ground black pepper
- 6 to 8 ounces fresh mozzarella, sliced
- Radishes, quartered, for garnish
Directions
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In a small bowl, mix together butter, anchovies, lemon juice, zest, parsley, and chives until well combined; season with salt and pepper.
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Preheat a panini press. Spread butter mixture evenly over the four cut sides of focaccia; top with cheese. Sandwich bread slices together and transfer to panini press. Press until cheese is melted, 4 to 5 minutes.
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Remove sandwiches from press and cut each into quarters. Serve immediately with radishes.
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