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
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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


  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.
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