Caprese Panini Sandwich

• 1/4 cups Pine Nuts
• 1/2 cups Spanish Olives
• 1/2 teaspoons Minced Garlic
• 2 teaspoons Sun Dried Tomato Pesto
• 1 Tablespoon Olive Oil
• 2 Tomatoes, Cored And Halved
• 2 Tablespoons Olive Oil, Divided
• 1/4 teaspoons Salt
• 18 teaspoons Pepper
• 4 slices Crusty Bread, 1/2 Inch Thick
• 1 cup Shredded Mozzarella Cheese
• 1/4 cups Fresh Basil Leaves

1. For the olive tapenade: Spread pine nuts on a cookie sheet and toast under broiler for 13 minutes, stirring occasionally.
2. Add olives, garlic, pesto and pine nuts to food processor.
3. Pulse until chopped fine.
4. With the food processor running, slowly add olive oil.
5. Set tapenade aside.
6. For the sandwich: If you do not have a panini press, preheat a grill pan over medium heat for 12 minutes.
7. (Droplets of water should just sizzle when flicked onto pan.)
8. Toss tomatoes, 1 tablespoon oil, salt and pepper together.
9. Place tomatoes cut side up in pan, cover with fresh aluminum foil and weigh down with heavy skillet or pan.
10. Cook until tomatoes are softened and browned on first side, about 4 minutes.
11. Transfer tomatoes to a plate and wipe pan clean.
12. Spread olive tapenade evenly over one side of each slice of bread.
13. Assemble sandwiches by layering ingredients as follows between prepared bread, with olive tapenade on the inside of sandwich: half of mozzarella, cooked tomatoes, basil, and remaining mozzarella.
14. Press gently on sandwiches to set.
15. Reheat the pan over medium-high heat for about 1 minute.
16. Brush the outside of sandwiches lightly with remaining olive oil.
17. Place sandwiches in pan and weigh down with a heavy skillet or Dutch oven.
18. Cook sandwiches until bread is golden brown and crisp on both sides and cheese is melted, about 34 minutes per side.
19. Serve and enjoy!

nuts, spanish olives, garlic, tomato pesto, olive oil, tomatoes, olive oil, salt, pepper, crusty bread, mozzarella cheese, fresh basil

Taken from tastykitchen.com/recipes/main-courses/caprese-panini-sandwich/ (may not work)