Sun-Dried Tomato and Mozzarella Panini with Olive Tapenade


Makes 2 sandwiches

  • 2 (6-inch) slices French bread, cut in half horizontally
  • 1/2 cup olive tapenade
  • 4 slices fresh Mozzarella cheese
  • Pepper, to taste
  • 1/2 cup sun-dried tomatoes julienne cut with herbs, drained
  • Olive oil
Preheat panini press to medium-high heat.

Spread olive tapenade onto the bottom of each slice of bread. 
Pat the slices of the Mozzarella with a paper towel to soak up some of the extra moisture. Top each with 2 slices of Mozzarella cheese. Sprinkle with fresh pepper. Top each with half of the sun-dried tomatoes. Close sandwich.

Brush grill with olive oil. Place panini onto press and heat until cheese has melted, about 5-7 minutes. Serve immediately.

by The Savvy Kitchen