Tapenade, Mozzarella, and Tomato Panini
I had leftover tapenade and some French bread so I made this tapenade, mozzarella, and tomato panini recipe. I loved the salty tapenade with the crispy bread and the gooey cheese. It was simple, quick (took 5 minutes), and delicious. I am excited to say that I still have some tapenade and French bread left–guess what I’ll be having for lunch tomorrow!
Tapenade, Mozzarella, and Tomato Panini
Ingredients:
- 2 slices of French bread
- Butter, if desired
- Mozzarella cheese, to taste
- 2 tbsp tapenade,
- 2 slices of tomato
How to Make a Tapenade, Mozzarella, and Tomato Panini
Make the tapenade.
Preheat your panini grill or a grill pan over medium heat.
One side of each slice of bread, if you prefer. Side Note: I always cook my paninis dry so they are extra crispy.
Place a little bit of mozzarella on top of one slice of bread. Add the tapenade to the top of the cheese followed by the tomato slices and a little more cheese. Place the other piece of bread on top.
Place on your panini pan (or grill pan).
Cook for 5 minutes or until crispy and golden brown on both sides.
Serve immediately. Enjoy!
Equipment
- Panini Grill or Grill Pan
Ingredients
- 2 slices of French bread
- Butter, if desired
- Mozzarella cheese to taste
- 2 tbsp tapenade see recipe link above
- 2 slices of tomato
Instructions
- Make the tapenade.
- Preheat your panini grill or a grill pan over medium heat.
- One side of each slice of bread, if you prefer. Side Note: I always cook my paninis dry so they are extra crispy.
- Place a little bit of mozzarella on top of one slice of bread. Add the tapenade to the top of the cheese followed by the tomato slices and a little more cheese. Place the other piece of bread on top.
- Place on your panini pan (or grill pan).
- Cook for 5 minutes or until crispy and golden brown on both sides.
- Serve immediately. Enjoy!
Fresh mozzarella is really a treat. It has such a great, melty quality. Sounds great!
YUM! What a great way to use up your leftover tapenade. I agree with you about dry toasting paninis. I dry toast grilled cheese sandwiches and quesadilas, too. They are just as crispy, with much less grease!
Looks delicious, Pam. I love a good grilled sandwich and agree with you about the oil.
What a yummy use of leftovers! And I love your tip on the oil and butter.. I have found the same thing!
This panini sounds fantastic. I’m off to check out that tapenade recipe now. Thanks!
A great looking sandwich and so was your pasta with the tapenade.
Hi Pam, I nominated you for the Wonderful Team Member Readership Award.
http://unihomemaker.com/2012/09/27/wonderful-team-member-readership-award/
All the best,
Anne
Nothing like panini! Yours looks amazing!
this is making my mouth water!!! i can’t wait to make the olive tapenade!
it’s high time i pull out the old press, i need to make this, i LOVE olives on anything.
I love paninis Pam I think look really perfect and delicious!
I love olive tapenade. I’d rather make it than by it– it was $4!
Delicious panini! Gotta make some olive tapenade myself!
That tapanede looks amazing, and I bet it tastes even better in a sandwich!
What a fantastic suggestion for my lunch!!
Cheers,
Lia.
Now THIS my husband would love!!
Kind of like vegetarian muffalettas, I love these!
I have to have at least a little butter on my panini. Not too much, but at least a little!
Yum, this panini looks delicious.