Mortadella & Robiola Panini with Homemade Mustard

• 8 slices of seeded Jewish rye bread
• Unsalted butter, softened, for brushing
• 1/2 cup homemade mustard
• 1 pound thinly sliced mortadella
• 1/2 pound Robiola Bosina cheese, cut into 12 equal slices with the rind
• 1 cup lightly packed baby arugula
• 1/4 cup pickled red onion slices or 12 pickled cocktail onions, thinly sliced

1. Preheat a panini press or a griddle.
2. Brush one side of each bread slice with butter and arrange buttered side down on a work surface.
3. Spread each bread slice with 1 tablespoon of the mustard.
4. Layer the mortadella, Robiola, arugula and pickled onions on 4 of the bread slices and close the sandwiches.
5. Grill the panini over moderate heat until browned and crisp outside, about 3 minutes in a press or 3 minutes per side on a griddle.
6. Cut the panini in half and serve.

bread, butter, homemade mustard, mortadella, cheese, baby arugula, pickled red onion

Taken from www.foodandwine.com/recipes/mortadella-and-robiola-panini-with-homemade-mustard-cocktails-2012 (may not work)