Mini Cheese Sandwiches (Panini With Mozzarella And Olive Tapenade)

• 1 loaf artisanal white bread, sliced thin, slices cut into 3-inch squares
• Olive tapenade, recipe follows
• Mozzarella cheese, sliced thin
• Softened butter

1. Spread bread pieces on a work surface.
2. Spread 1/2 tablespoon olive tapenade on half the pieces, then cover with a slice of mozzarella, then cover with the remaining bread slices.
3. Butter both sides of the sandwich and grill in batches in a panini press until browned on both sides.
4. Put on a platter and cover with foil to keep warm until serving.
5. 3 anchovies
6. 1 clove garlic, minced
7. 1 tablespoon fresh thyme leaves
8. 1 cup pitted kalamata olives, plus additional as needed
9. 1/4 cup extra-virgin olive oil, plus additional as needed
10. Put anchovies, garlic and thyme in a blender or food processor and puree.
11. Add olives and olive oil, and pulse to a smooth paste.
12. If it is too thin, add more pitted olives.
13. If it is too thick, add more olive oil.

white bread, olive tapenade, mozzarella cheese, butter

Taken from www.foodnetwork.com/recipes/michael-chiarello/mini-cheese-sandwiches-panini-with-mozzarella-and-olive-tapenade-recipe.html (may not work)