Asparagus Soup
Chef Scott Conant makes creamy asparagus soup and a panini with mortadella, pickled red onion, and aged provolone.
Panini with Mortadella, Pickled Red Onion, and Aged Provolone
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Asparagus Soup
Chef Scott Conant makes creamy asparagus soup and a panini with mortadella,...
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The Martha Stewart Show, July Summer 2007
- Yield Serves 1
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Ingredients
- 3 slices mortadella
- 2 slices ciabatta (2 inches thick), halved widthwise
- 1/2 tablespoon Pickled Red Onions
- 1 to 2 slices aged Provolone cheese
- 1 to 2 tablespoons extra-virgin olive oil
Directions
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Heat a panini grill to hot or a grill pan to medium.
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Place slices of mortadella on one of the slices of ciabatta. Add onions and cheese; top with remaining slice of ciabatta.
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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.
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