PANINI WITH MOZZARELLA AND OLIVE TAPENADE

PANINI WITH MOZZARELLA AND OLIVE TAPENADE image

Number Of Ingredients 10

Previous Next

1 loaf artisanal white bread, sliced thin, slices cut into 3-inch squares
Olive tapenade, recipe follows
Mozzarella cheese, sliced thin
Softened butter
Olive Tapenade:
3 anchovies
1 clove garlic, minced
1 tablespoon fresh thyme leaves
1 cup pitted kalamata olives, plus additional as needed
1/4 cup extra-virgin olive oil, plus additional as needed

Steps:

Olive Tapenade: Put anchovies, garlic and thyme in a blender or food processor and puree. Add olives and olive oil, and pulse to a smooth paste. If it is too thin, add more pitted olives. If it is too thick, add more olive oil. Spread bread pieces on a work surface. Spread 1/2 tablespoon olive tapenade on half the pieces, then cover with a slice of mozzarella, then cover with the remaining bread slices. Butter both sides of the sandwich and grill in batches in a panini press until browned on both sides. Put on a platter and cover with foil to keep warm until serving.