I might just make the following tonight (I have panini on the brain 'cause I was flipping through Steven Raichlen's Indoor! Grilling book last night):
Mozzarella and Olive Paste Panini
Recipe By: Steven Raichlen
Serving Size: 2
FOR THE OLIVE PASTE:
1 cup pitted black olives
2 teaspoons capers -- drained
1 clove garlic -- coarsely chopped
1 anchovy fillet -- patted dry and coarsely chopped
1/2 teaspoon hot red pepper flakes -- optional
1 tablespoon olive oil
black peppercorns -- coarsely ground
FOR THE PANINI:
4 slices dense white sandwich bread -- about 1/2 inch thick
1 1/2 tablespoons butter -- room temperature or melted
4 ounces mozzarella cheese -- fresh, drained, and cut into 1/4 inch pieces
cooking oil -- spray
Make the olive paste. Place the olives and capers, garlic, anchovy, and hot red pepper flakes (if using them) in a food processor and coarsely chop them. Add enough olive oil to process into a thick, coarse paste (approximately one tablespoon). Season with black pepper, to taste.
Preheat the grill. If your contact grill has a temperature control, preheat the grill to High. Place the drip pan under the front of the grill.
Using a knife or pastry brush, spread or brush the slices of bread on one side with the butter. Place two slices of bread on a work surface, buttered side down, and spread half of the olive paste over them. Arrange half of the slices of mozzarella on each slice of bread, trimming them so that they come just to the edges of the bread. Place the cheese trimmings in the center of the panini. Spread the remaining olive paste on the unbuttered side of the remaining two slices of bread, and then place these on top of the panini, buttered side up.
When ready to cook, lightly coat the grill surface with cooking oil spray. Using a spatula, transfer the panini to the grill and close the lid. Grill the panini until the bread is crusty and golden brown and the cheese is melted, about 5 minutes. Cut the panini in half on the diagonal and serve at once.
"Raichlen's Indoor! Grilling"
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NOTES : Pitted kalamata or oil-cured olives are recommended for a more intense flavor. For a milder olive paste, use pitted California black olives.
This recipe is designed for a contact grill like the George Foreman or a traditional panini press.