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Olive panini with mozzarella

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Ingredients for 4 servings:

  • 4 ciabatta rolls or baguette rolls
  • 8 tbsp tapenade (black olive paste from a jar)
  • 12 tomatoes, dried in oil
  • 2 balls of mozzarella
  • 4 tbsp olives, black, pitted
  • 50 g rocket

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Cut open the rolls, spread with olive paste, and top with tomatoes. Slice the mozzarella and olives and arrange them on top of the tomatoes. Briefly bake the filled roll halves under the broiler until the cheese is melted. Sort the arugula, wash, and drain. Spread it on the panini and cover with the top halves of the rolls.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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