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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- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 to 6 sandwiches
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
- 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:
- 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.
