Tapenade, Mozzarella, and Tomato Panini
I had leftover olive 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. This olive, tomato, and cheese panini was simple, quick (took 5 minutes), and delicious. I’m 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 olive 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. Â Add the tapenade to the top of the cheese, followed by the tomato slices and 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. Â Enjoy!
Equipment
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. Â Add the tapenade to the top of the cheese, followed by the tomato slices and 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. Â
- Serve immediately. Â 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.