Fontina and Mortadella Panini

Mortadella is the original “baloney” deriving its name from Bologna where it was first created. But this tasty, unique meat is no baloney!


  • 1 stick butter softened
  • 1/3 cup parsley leaves
  • Salt to taste
  • 1 pound good focaccia bread, to make 8 slices
  • 1 pound mortadella, sliced
  • 1 pound fontina cheese, sliced
  • Ingredients


  1. Process the butter, and parsley in a food processor to make a paste. Transfer to a bowl and stir in salt to taste.
  2. Spread the parsley butter on one side of each slice of bread.
  3. Top each of 4 slices with mortadella and fontina. Cover with the remaining slices.
  4. Heat a panini maker.
  5. Grill each panini until toated and the cheese begins to melt. With a sharp knife cut each panini in half and then each haf diagonally.

This recipe was featured on Season 18 - Episode 1821.

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Robin Martinez

The photo shown is not of the panino in the recipe.

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