Panini with mozzarella and olive tapenade
Votes: 1
Time: 30 min.
Complexity: easily
Quantity: 5 sandwiches
Complexity: easily
Quantity: 5 sandwiches
These small sandwiches, or panini as they're called in Italy, are sure to impress anyone who tries them. The melt-in-your-mouth olive tapenade makes them even more irresistible. So don't deny yourself the pleasure, especially since these cheese mini-sandwiches are quite easy to make.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Sandwiches
- 1 a loaf of handmade white bread, cut into thin slices, which are then cut into 8 cm squares.
- Olive tapenade, recipe included
- Mozzarella cheese, thinly sliced
- Softened butter
Olive tapenade
- 3 anchovies
- 1 clove garlic, minced
- 1 tbsp fresh thyme leaves
- 1 cup pitted olives, plus more if needed
- 1/4 cup extra virgin olive oil, plus more if needed
We recommend
Recipes with similar ingredients: white bread, tapenade (olive paste), olive, mozzarella cheese, garlic, thyme, Anchovies
Cooking the dish according to the recipe:
- Place the bread slices on a work surface. Spread 1/2 tablespoon of olive tapenade on half of the slices. Then top with a slice of mozzarella and the remaining bread.
Brush sandwiches with butter on both sides and grill in batches in a panini press until browned on top and bottom. - Place on a serving platter and cover with foil to keep warm until serving.
Olive tapenadePlace the anchovies, garlic, and thyme in a blender or food processor and puree. Add the olives and olive oil. Puree until smooth. If the mixture is too runny, add more pitted olives. If the tapenade is too thick, add more olive oil.
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