Anchovy, Mozzerella and Chive Sandwich (Italian Bagna Càuda Panini)

On paper, this garlic and anchovy dip seems like it would taste rather harsh but, in fact, it ends up having a deep, mellow flavour that's quite addicting. Originating in Piedmont, Bagna Càuda has an unusually long history and tradition behind it. Paired with focaccia and mozzerella makes for a delicious sandwich.

2 (7½x3") pieces focaccia, halved horizontally
11 Tbsp. butter, room temperature
4-8 fillets anchovy, oil-packed, finely chopped
½ lemon, freshly juiced and zested
½ cup fresh flat-leaf parsley, sliced
½ cup fresh chives, very thinly sliced
coarse sea salt
black pepper, freshly cracked
6-8 oz mozzarella, sliced

Garnish:
radishes, quartered

In a small bowl, mix together butter, anchovies, lemon juice, zest, parsley, and chives until well combined; season with salt and pepper.

Preheat a panini press. Spread butter mixture evenly over the four cut sides of focaccia; top with cheese. Sandwich bread slices together and transfer to panini press.  Press until cheese is melted, 4-5 minutes.

Remove sandwiches from press and cut each into quarters. Serve immediately with radishes.

Makes 2 servings.