Mozzarella and Roasted Tomato Panini with Olive Puree

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.