Mozzarella and Roasted Tomato Panini with Olive Puree
Roasted slices of plum tomato and mozzarella cheese on rosemary focaccia, grilled until the cheese is melted.
Olive oil, as needed
16 plum tomatoes, sliced
1⁄4 in. thick
Salt and pepper, as needed
1 lb. fresh mozzarella, sliced 1⁄4 in. thick
8 squares of rosemary focaccia, split
1 cup prepared olive puree (tapenade)
1. On a lightly oiled baking sheet, arrange tomato slices in a single layer; season with salt and pepper. Roast in a 250° F oven for approx. 4 hr., until the juices have concentrated and the slices are very tender.
2. Per order: Arrange a layer of mozzarella slices on the bottom half of the focaccia; season with salt and pepper. Top with a layer of roasted tomatoes. Spread the top half of the focaccia with 2 tbsp. olive tapenade. Before grilling, drizzle sandwich with olive oil. Grill in a panini press until the cheese begins to melt, approximately 2 min.