Caprese Panini with Olive Tapenade

By RoketJSquerl

It’s layered with flavor: the garlicy pesto, the salty tapenade the bright acidity of the tomato… good grief it’s delicious!!

Ingredients

• Sliced Sourdough Bread – the good kind, from the bakery
• Sliced Roma Tomato
• Sliced Mozzarella Cheese
• Olive Tapenade – you can find a pre made version near the olives in your grocery store
• Pesto – you can find a pre made version near the pasta sauce in your grocery store
• Butter – room temp
• Panini Press

Details

Adapted from mychiclife.com

Preparation

Step 1

Tapenade it all Off
Set panini press to medium high. Spread a thin layer of tapenade on one slice of bread, top that with two thick slices of mozzarella and sliced roma.




Pesto Change-O!
On the second slice of bread spread a layer of pesto and close the sandwich up.




Ready to Grill
Spread butter on top side of bread and lay butter side down on the hot panini press. With butter side down the top layer is empty and ready for you to butter. Once buttered, close your press and wait for the magic to happen. I like to start the panini press on medium heat and then switch to high after a few minutes… this ensures your cheese melts before you bread gets crispy.