Mortadella and Cheese Panini

• 1/2 cup plain yogurt, preferably goat's-milk
• 1 small scallion, thinly sliced
• 1 1/2 tablespoons freshly grated white horseradish (or drained jarred horseradish)
• 1/2 teaspoon Dijon mustard
• Salt
• Eight 3/4-inch-thick slices of peasant bread
• Extra-virgin olive oil, for brushing
• 1/2 pound thinly sliced mortadella
• 1/2 pound Robiola Bosina cheese, cut into 4 equal slices with the rind, or fresh ricotta

1. In a small bowl, combine the yogurt with the scallion, horseradish and mustard.
2. Season with salt.
3. Heat a panini press or griddle.
4. Brush both sides of each bread slice with oil.
5. Arrange 4 bread slices on a work surface and spread with the horseradish yogurt.
6. Layer the mortadella and Robiola on top and close the sandwiches with the remaining 4 bread slices.
7. Set them on the preheated press or griddle.
8. If using a griddle, top the panini with a large baking sheet and weigh down with heavy cans.
9. Cook the panini over moderate heat until browned and crisp outside: 3 minutes in a press, 3 minutes per side on a griddle.
10. Cut the panini in half and serve hot.

plain yogurt, scallion, freshly grated white horseradish, mustard, salt, bread, extravirgin olive oil, mortadella, cheese

Taken from www.foodandwine.com/recipes/mortadella-and-cheese-panini (may not work)