Ham & GranQueso Panini

2 servings
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Add this Spanish tapenade to a panini to give it an extra kick.


  • For Spanish Tapenade:
  • 10 Spanish black olives, pitted
  • 4 piquillo peppers
  • ½ clove garlic, minced
  • 1 teaspoon lemon zest
  • ¼ cup almonds, slivered
  • 1 teaspoon Aleppo pepper
  • 3 tablespoons flat leaf parsley
  • 3 tablespoons extra virgin olive oil
  • Salt, pepper and Tabasco®, to taste
  • For Panini:
  • 5 ounces Serrano ham, thinly sliced
  • 4 ounces Roth® Original GranQueso® Cheese, sliced
  • 2 small flat ciabatta rolls, split
  • 1 teaspoon extra virgin olive oil


  1. Prepare Spanish Tapenade: Add all ingredients to a food processor and pulse to a medium chop (any leftover tapenade should be refrigerated).
  2. Layer ham and GranQueso on bottom half of ciabatta rolls, and liberally spread tapenade on top half of rolls.
  3. Brush outside of rolls with extra virgin olive oil and grill on a panini press for 2-4 minutes or until cheese is fully melted.