Recipes › Sandwich › Grilled Radicchio and Taleggio Panini Recipe

Grilled Radicchio and Taleggio Panini Recipe

Recipe by Pedro M. A. Neves

This Italian panini combines the bittersweet char of grilled radicchio with creamy, melting Taleggio cheese, pressed between crispy ciabatta bread. The radicchio's natural sweetness emerges when grilled, creating the perfect counterpoint to the rich, funky cheese. A simple preparation that showcases the quality of its few ingredients, this is a sophisticated sandwich ideal for lunch or a light dinner.

Ingredients

• 1 head radicchio (about 300g), quartered lengthwise
• 200g Taleggio cheese, sliced
• 4 slices ciabatta bread (about 2cm thick)
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and black pepper to taste
• Fresh thyme sprigs (optional)

Instructions

1. Pat radicchio quarters dry with paper towels. Brush both sides lightly with 1 tbsp olive oil and season with salt and pepper.

2. Heat a ridged grill pan or outdoor grill to medium-high heat (about 200°C). Place radicchio quarters cut-side down on the grill.

3. Grill for 4-5 minutes until deep char marks appear and the radicchio softens. Flip and grill the other cut side for 3-4 minutes.

4. Remove radicchio from grill and roughly chop into bite-sized pieces. Place in a small bowl and drizzle with balsamic vinegar, remaining olive oil, minced garlic, and thyme if using. Let rest for 2 minutes.

5. Lightly brush the outer surface of each ciabatta slice with a thin layer of Dijon mustard.

6. Layer half of the Taleggio slices on the mustard side of two ciabatta slices. Top with the warm grilled radicchio mixture, then the remaining Taleggio slices and second bread slice, mustard-side inward.

7. Wipe out the grill pan or return to medium heat. Place assembled panini on the grill, using a panini press or heavy skillet to weigh down the sandwich.

8. Grill for 2-3 minutes until the bread is golden and crispy. Flip carefully and grill the second side for another 2-3 minutes until the cheese melts completely.

Substitutions

• Fontina cheese instead of Taleggio for a milder, slightly firmer texture
• Endive instead of radicchio for a less bitter, more delicate flavor
• Sourdough or focaccia bread in place of ciabatta for variation
• Red onion slices added to the grilled vegetables for extra sweetness and structure

Tips

• Choose heavy, compact radicchio heads without wilted outer leaves for best grilling results
• A panini press ensures even pressure and melting, but a cast-iron skillet weighted with a second pan works equally well
• Radicchio can be grilled and dressed up to 1 hour ahead; assemble and press the panini just before serving for optimal texture
• Slice the finished panini diagonally to showcase the layers and improve presentation

Panini are iconic Italian pressed sandwiches, particularly beloved in Northern Italy where they're often sold in bars and delis. Radicchio di Treviso, the prized variety from the Veneto region, has a centuries-old tradition, and pairing it with Taleggio—a creamy, washed-rind cheese from Lombardy—represents a natural celebration of quality regional ingredients.

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