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Bagna Cauda Panini

This delicious panini recipe is courtesy of Sean Rembold from Brooklyn's Marlow and Sons.

  • Yield: Makes 2 sandwiches
Bagna Cauda Panini

Source: The Martha Stewart Show, March 2009


  • 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


  1. In a small bowl, mix together butter, anchovies, lemon juice, zest, parsley, and chives until well combined; season with salt and pepper.

  2. 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.

  3. Remove sandwiches from press and cut each into quarters. Serve immediately with radishes.

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