Ingredients
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For Spanish Tapenade:
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10 Spanish black olives, pitted
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4 piquillo peppers
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½ clove garlic, minced
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1 teaspoon lemon zest
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¼ cup almonds, slivered
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1 teaspoon Aleppo pepper
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3 tablespoons flat leaf parsley
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3 tablespoons extra virgin olive oil
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Salt, pepper and Tabasco®, to taste
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For Panini:
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5 ounces Serrano ham, thinly sliced
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4 ounces Roth Original GranQueso® cheese or Grand Cru® cheese, sliced
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2 small flat ciabatta rolls, split
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1 teaspoon extra virgin olive oil
Method
- To make the tapenade, add all ingredients to a food processor and pulse to a medium chop (any leftover tapenade should be refrigerated).
- Layer ham and cheese on bottom half of ciabatta rolls, and spread tapenade on top half of rolls.
- Brush outside of rolls with extra virgin olive oil and grill on a panini press for 2 to 4 minutes, or until cheese is fully melted.