Recipe courtesy of Michael Chiarello
Mini Cheese Sandwiches (Panini With Mozzarella And Olive Tapenade)
Total:
30 min
Active:
15 min
Yield:
4 to 6 sandwiches
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
4 to 6 sandwiches
Level:
Easy

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.

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