The Holy Cow Panini is named for the deliciously tangy cow’s milk cheese from Central Coast Creamery of the same name. If you can’t get your hands on it, try another semi-soft cow’s milk cheese like Havarti or Fontina. This panini recipe makes for a quick week night dinner when served with a salad.
Makes 1 sandwich
1 focaccia roll or 1/4 of a 16oz focaccia loaf, cut in half lengthwise
1 tablespoon We Olive Wasabi Sake Mustard, plus more for dipping
1 1/4 ounces semi-soft cow’s milk cheese such as Holey Cow, sliced
1.5 oz Genoa salami (approximately 4 – 6 slices), torn into smaller pieces
1 tablespoon We Olive Fresh Garlic Olive Oil
Spread both of the cut sides of the focaccia with Wasabi Sake Mustard. Layer one half of the focaccia with cheese and salami and top with other focaccia half.
If you have a panini press: Preheat the press. Add your sandwich and cook according to the manufacturer’s instructions until golden and crisp, 3 to 5 minutes.
On the stove: Heat a skillet over medium heat with Garlic Olive Oil . Add your sandwich and press a heavy pot or pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.
Note: Tearing the salami makes is easier to eat!