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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


Process the butter, and parsley in a food processor to make a paste. Transfer to a bowl and stir in salt to taste.

Spread the parsley butter on one side of each slice of bread.

Top each of 4 slices with  mortadella and fontina. Cover with the remaining slices.

Heat a panini maker.

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. 


  1. Robin Martinez's avatar

    Robin Martinez

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

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