Mini Cheese Sandwiches (Panini With Mozzarella And Olive Tapenade)

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 to 6 sandwiches
Save Recipe

Ingredients

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

Directions

  1. 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.

Olive Tapenade:

  1. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Pizzettas with Olive Tapenade and Pecorino Cheese

Baked Goat Cheese with Olive Tapenade and Crostini

Mini Date Nut Carrot Muffin Sandwiches with Cream Cheese Center Frosting