Olive Tapenade For Your Panini Recipes
MINI CHEESE SANDWICHES (PANINI WITH MOZZARELLA AND OLIVE TAPENADE)
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 30m
Yield 4 to 6 sandwiches
Number Of Ingredients 9
Steps:
- Spread bread pieces on a work surface. Spread 1/2 tablespoon olive tapenade on half the pieces, then cover with a slice of mozzarella, then cover with the remaining bread slices. Butter both sides of the sandwich and grill in batches in a panini press until browned on both sides. Put on a platter and cover with foil to keep warm until serving.
- Put anchovies, garlic and thyme in a blender or food processor and puree. Add olives and olive oil, and pulse to a smooth paste. If it is too thin, add more pitted olives. If it is too thick, add more olive oil.
MUFFALETTA WITH OLIVE TAPENADE
Provided by Damaris Phillips
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Divide the bread lengthwise. Scoop out some of the dough-y interior and reserve for another use.
- Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic and Italian seasoning in a bowl. Spread half of the olive tapenade on the bottom half of the bread. Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour. To facilitate easy cutting, skewer the muffaletta with 4 skewers and cut into 8 even triangles.
MEDITERRANEAN CHICKEN PANINI
This was a bit of a strange combination that turned out just amazing!! The flavors are strong and vibrant, complimenting the chicken nicely. You could probably use left over or rotisserie chicken to speed things up, although I cooked up some breasts for this sandwich. For the chorizo, you want to use the kind that you get at the deli and has already been cooked and cured, not the raw stuff. The amounts are really just estimates, since it'll vary depending on the size of your bread. For grilling the bread, use a panini press, a Foreman grill, or even just a pan to toast the bread. I recommend the bread have a strong enough texture, like a ciabbata, saloio, or my favorite is the Tuscan pane from Trader Joes.
Provided by C. Taylor
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat your panini press or pan to med. high - high. Brush one side of each piece of bread with olive oil. Cut the chicken into thin strips.
- Place bread, olive oil side down. Place a layer of provolone, then spread a thin layer of olive tapenade. Add a layer of chicken, a layer of tomato slices and then a layer of the chorizo. Top with another piece of bread, olive oil side out. Repeat for additional sandwiches.
- Place sandwich on pan or press, cooking till both sides are golden brown (with a pan, you'll need to flip the sandwich). Cut in half and serve immediately.
Nutrition Facts : Calories 492.5, Fat 21.5, SaturatedFat 9.7, Cholesterol 110.6, Sodium 1015.2, Carbohydrate 27.6, Fiber 1.6, Sugar 3.1, Protein 44.5
TAPENADE FOR PROSCIUTTO AND PESTO PANINI
Serve this tasty tapenade recipe, adapted from the Living TV show, with our prosciutto and pesto panini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 1 cup
Number Of Ingredients 9
Steps:
- Coarsely chop olives garlic, capers, anchovies, and lemon zest on a parchment covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and stir in enough olive oil to bind the mixture together.
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From masalaherb.com
- Pit your olives. Some olive varieties are easier to pit than others. Help yourself with a knife. Keep pitted olives together, discard pit.
- Place olives into mortar and pestle with garlic and grind to desired consistency. It's easier to use a stone grinder, a ceramic grinder will result in a coarse tapenade (see pics).
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- Finely chop the Kalamata Olives and mix in a generous amount of Balsamic Vinegar for the tapenade.
- If you are packing this sandwich for lunch or an outing, wait to spread on the tapenade until just before eating.
GRILLED PORTABELLA PANINI WITH ARTICHOKE TAPENADE RECIPE
From ohmyveggies.com
- Whisk together vinegar, olive oil, salt, and pepper in a large, shallow dish. Place mushrooms in dish, cover, and refrigerate for three hours, flipping mushrooms over halfway through.
- Spray grill with olive oil and heat to 350 degrees. Place mushrooms on grill and grill until tender, about 8 minutes (depending on the type of grill you're using). Wipe grill clean.
- Combine artichoke hearts, tomatoes, red pepper, and olives in food processor. Pulse until coarsely chopped. Spread artichoke mixture onto 2 slices of bread. Place grilled mushrooms onto bread (you may have to slice them in half to get them to fit) and top mushrooms with arugula. Top with remaining bread slices.
ITALIAN PORK PANINI - RELISH
From relish.com
- Divide pork, olive mix, and cheese between 2 slices of bread. Top with remaining bread. Brush outsides lightly with oil.
- Place on panini grill or griddle. Cover with grill top or grill press. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt.
PANINI SANDWICH - HEAVENLY HOME COOKING
From heavenlyhomecooking.com
- Spread pine nuts on a cookie sheet and toast under broiler for 1-3 minutes, stirring occasionally.
- If you do not have a panini press preheat a grill pan over medium heat for 1-2 minutes. (Droplets of water should just sizzle when flicked onto pan.)
TAPENADE, MOZZARELLA, AND TOMATO PANINI | FOR THE LOVE OF ...
From fortheloveofcooking.net
- 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 and place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!
3 AMAZING PANINI RECIPES WITH BLACK OLIVE TAPENADE | …
Tuna Panini with Fennel and Tapenade Omnivore/Pescetarian. serves 1 Trim the ends of a fennel bulb and cut in half for easier handling, then use a vegetable peeler to shave thin slices. 1 tbsp olive tapenade (recipe below) 1–2 tsp Dijon mustard; 2 slices bread; 1/2 6 oz can chunk light tuna, unsalted; 1/4 cup shaved fennel slices; Spread tapenade on one slice of …
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#15-minutes-or-less #time-to-make #course #preparation #occasion #low-protein #appetizers #lunch #condiments-etc #easy #spreads #herb-and-spice-mixes #food-processor-blender #dietary #sandwiches #low-carb #cooking-mixes #low-in-something #brunch #equipment #small-appliance #3-steps-or-less
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