By: Rachel

Rachel — Sun, 13 Jun 2010 16:30:53 +0000

In our family, paninis are the default lunch or snack. Once a week, I make a few tapenades, spreads, pestos, keeping them very simple so they don’t overpower other ingredients. I use either pitted black or green olives any variety, sundried tomatos in olive oil, fresh basil etc. To each of these ingredients, I add olive oil, garlic, salt pepper and any other herbs lying around. (I forgo the anchovies because some kids find it too strong). Process. Place each in a small glass jar and top with a thin layer of olive oil to preserve. Leave in the fridge and encourage the family to use as healthy spreads either alone on grilled bread or as a sandwich base. Make them pareve and they can be used with cheese, grilled veges, tuna, grilled fish or alternatively with grilled steak or chicken or burgers.
Sunday night, we use them to spice up shabbos leftover sandwhiches. Some good rustic bread, veges, greens and leftovers take on a whole new face!

Comments on: Cheese and Olive Tapenade Panini

By: Rachel